Crispy Stuffed Zucchini Blossoms with Burrata and Sun-Dried Tomatoes

Stuffed Zucchini Blossoms with Burrata and Sun-Dried Tomatoes
Category: Appetizers
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 10-15 minutes
Total Time: 45 minutes

Ingredients

Instructions

1. Prepare the zucchini blossoms:
   Begin by carefully washing the zucchini blossoms under running water. Gently pat them dry using a soft cloth or paper towels. Once dry, trim off any excess stems while leaving the lower part of the blossom intact. Gently open each flower to reveal the pistil inside, and carefully remove it by hand.

2. Prepare the filling:
   Slice the burrata cheese into thin pieces. Drain the sun-dried tomatoes, then use a paper towel to blot off any excess oil. Chop the tomatoes into small, bite-sized pieces.

3. Stuff the blossoms:
   Gently open each zucchini blossom and stuff it with a slice of burrata cheese. Carefully close the blossom by pinching the petals together and twisting them lightly to secure the filling inside.

4. Make the batter:
   In a bowl, whisk together sparkling water and egg yolk until well combined. Gradually add the all-purpose flour, mixing continuously to avoid any lumps. The batter should be smooth and free of clumps, with a consistency that will lightly coat the blossoms.

5. Dredge and fry:
   Heat the peanut oil in a large pot or deep fryer to around 170-180°C (340-350°F). While the oil is heating, place a small amount of flour in a shallow dish. Gently dip each stuffed zucchini blossom into the prepared batter, allowing any excess to drip off, and then coat it lightly in flour.

6. Fry the blossoms:
   Carefully place the battered zucchini blossoms into the hot oil, one at a time. Fry them in batches, ensuring they do not overcrowd the pot. Cook for 2-3 minutes or until the blossoms are golden brown and crispy. Use a slotted spoon to remove the blossoms from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.

7. Serve:
   Lightly season the fried zucchini blossoms with salt, if desired, and serve immediately while still hot and crispy. Enjoy the delightful combination of creamy burrata and tangy sun-dried tomatoes in every bite!

Tips for Success:

• When preparing the zucchini blossoms, be sure to handle them gently to avoid tearing the delicate petals.
• For an extra burst of flavor, you can add a touch of fresh herbs like basil or thyme to the burrata filling.
• Make sure the oil temperature is correct for frying. If it’s too low, the blossoms will absorb too much oil and become soggy; too high, and they might burn before cooking through.
• Serve these stuffed zucchini blossoms as an appetizer at your next gathering, paired with a crisp white wine for a refreshing start to any meal!

Nutritional Information (Approximate per serving):

Serving Suggestion:
These stuffed zucchini blossoms are a delightful and elegant dish perfect for any appetizer platter. They pair beautifully with a refreshing tomato and basil salad or a light dipping sauce like a garlic aioli or balsamic glaze.