Or maybe-“Batter’s up!” ?
I was reading a favorite blog , Chopinandmysaucepan,
and found the recipe for stuffed zucchini flowers the other day.
They looked really good, and I had at least a dozen flowers (with no
real hope for squash-just flowers) on my plants. So I decided to make
I went out and picked my flowers and prepared them to stuff.
Apparently the stamen inside the flower is bitter and needs to be
removed. (I hadn’t known this before- glad I read Chopin’s post!)
Take these out- I found it worked well to use a serrated butter knife.
1 TBS of ricotta cheese for each flower.
I used 12 TBS for my flowers.
The juice from lemon or lime-depending on your preference.
I used half of a lemon and half a lime.
a handful of flat parsley, chopped
a pinch of fine sea salt
I was going to show you the stuffing process, but I
couldn’t stuff and take a picture at the same time,
and Jordan wasn’t available
to be cameraman. Open up the flower carefully and gently
stuff one tablespoon of mixture into the center.
Mold flower around the cheese and then give the tips of
the flower a twist and it will stay closed.
Next comes the tempura batter.
You can buy a mix. I have done that in the past,
but it is just as easy to make.
Although there are a lot of recipes out there that are
very different from each other.
Flour, egg,and water…flour, cornstarch,water and soda…
flour, cornstarch, and seltzer water…?
I used a little of each:
1 egg separated
1 cup flour
1 heaping TBS cornstarch
1 cup ice water
Mix together flour and cornstarch, beat egg white until fluffy,
mix yolk and water together and stir into flour mix until all
incorporated and fold in egg white.
Heat up cooking oil (3/4 cup –1 cup in pan) until a drop of tempura
starts to sizzle and then dip each flower into batter and place in
pan so that they don’t touch.
Fry until lightly browned- turn over and fry other side.
Eat while still warm- these are truly delicious!
BUT- I still had a lot of batter left!
So I fried up chicken pieces for a salad topper.
AND then I still had a lot of batter.
I remembered hearing some where how good basil is fried in
tempura batter- so I fried up a leaf.
It was so very good !
That one wasn’t even close to enough!
The basil was fantastic. The flavor burst with the frying- it was crisp
and fulsome in your mouth. Really- it was better than the stuffed zucchini
blossoms. I made up at least 2 dozen basil leaves and we ate them- every
Tempura batter and basil leaves- my newest obsession in appetizers.
Give it a try- you will like it!