Stuffed Zucchini Blossoms with Mozzarella and Prosciutto
The name for Stuffed Zucchini Blossoms in Italian is fiori di zucca ripieni. They are a beloved delicacy in Italy.
Yield: 4 servings
Calories: 105kcal
Materials
- 8 large zucchini blossoms stems trimmed
- 4 oz fresh mozzarella cheese cut into small cubes
- 4 oz prosciutto cotto cut into small strips
- 4 oz Chopped fresh basil
- 3/4 tsp salt divided
- Olive oil for frying
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup seltzer water
Instructions
- Using tweezers or a small, sharp knife, carefully remove and discard pistil from each zucchini blossom.
- Trim stems to about 1 1/2 inches.
- Pat mozzarella and prosciutto with paper towels to remove excess moisture.
- Carefully stuff zucchini blossoms with mozzarella, prosciutto, and basil.
- Lightly twist flower at the top to help close.
- Pour olive oil to a depth of 1/4 inch in a large cast-iron skillet; heat over medium-high to 350°F.
- Whisk together egg and 1/4 tsp salt in a medium bowl.
- Stir together flour and baking powder in a small bowl.
- Gradually whisk half of flour mixture into egg mixture.
- Add remaining flour mixture alternately with seltzer water, whisking until batter is smooth.
- Dip 4 stuffed zucchini blossoms into batter, coating completely and allowing excess to drip off.
- Fry in hot oil, turning occasionally, until golden brown, 4 to 5 minutes.
- Transfer to a paper towel–lined baking sheet, and sprinkle with 1/8 tsp salt.
- Repeat with remaining zucchini blossoms, batter, and salt.
- Serve immediately.
Nutrition
Serving: 5serving | Calories: 105kcal | Carbohydrates: 4.5g | Protein: 10.6g | Fat: 5.1g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.8g | Cholesterol: 29.2mg | Sodium: 276.3mg | Potassium: 177mg | Fiber: 1g | Sugar: 0.6g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 2mg