Fall is around the corner and as much as I am sad to see summer go, I am excited for fall food and the crisp, cool weather. I really am more of a summer person, I was born in July so I think I was destined to be a sun worshiper. Which I usually am, but this summer was…well it was LAME. In Vancouver we didn’t get hot summer weather until like last week, and frankly, I’m over it. Summer had its chance to shine and it left me hanging so I’m really rooting for fall to come along and steal summers thunder.
Also, we are moving in a month and I am not interested in schlepping boxes in 30 degree weather. No thanks. Packing and moving is miserable enough as is, without adding copius amounts of sweat to the occasion. Carrying heavy things, ugh. Packing away my kitchen aid, terrifying. Cleaning out my fridge, yuck. Touching cardboard, crrriiiinnnnggeee.
I do love the unpacking part because I am an organizational freak of nature. Last time we moved Mr. Delish had a “cruise” with his car friends (did I tell you he’s automotive obsessed? That’s for another post.) Anyways, he felt all horrible about leaving me alone to unpack. When really I was having a hay day of my own.
Okay let’s get to it! Zucchini blossoms are an amazing ingredient, the only problem is, finding good ones! Or just finding them at all, really. I have yet to find a regular grocery store that carries them. You usually have to get them at a farmers market. Or of course if you grow your own zucchinis you can pluck them out of your lovely garden.
These ones are filled with a lemony ricotta mixture, lightly battered and fried until crispy. I just made them by themselves but I think they would also be great with some type of aioli as well!
Lemon Ricotta Stuffed Zucchini Blossoms:
makes 12 stuffed blossoms
1 cup ricotta cheese
1/4 cup parmesan cheese
Zest of one lemon
Juice of one lemon
1/4 cup chopped basil
Salt and Pepper to taste
1 1/2 cup flour
1 tbsp baking powder
1 1/2 cup soda water
12 medium Zucchini Blossoms cleaned and dried
Vegetable oil for frying
More lemon slices for serving
In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, Basil and then season with salt and pepper to taste.
Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside.
In another bowl mix together the flour and baking powder, carefully whisk in the soda water. Set aside.
In a heavy bottom pot or pan, heat about 2 inches of the oil over medium high heat until shimmering. Dip the flowers in the batter and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt.
Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all your taste buds because you are impatient.
Serve with lemon slices to spritz over top. Enjoy!!