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Fried Stuffed Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto (Fiori di Zucca Fritti)

Author: Roz

Ingredients

For the stuffing:

  • 1 Tbsp. canola oil for sautéing
  • 2 cloves garlic minced
  • 1 small to medium sweet Vidalia onion, minced
  • 1/2 to 2/3 cup prosciutto chopped
  • 1 tsp. garden-fresh oregano minced
  • 1 tsp. garden-fresh thyme minced
  • 2 tsp. garden-fresh basil freshly minced, or 1 tsp. dried basil
  • 2 Tbsp. garden-fresh Italian parsley minced
  • 1/2 pound ricotta cheese
  • 1/2 cup freshly-grated Italian Parmigiano-Reggiano cheese or Asiago
  • 1/2 tsp. freshly ground black pepper or to taste
  • 1/2 tsp. sea salt or to taste
  • anchovies optional: 1 per blossom
  • 1/2 pound garden-fresh spinach washed, stems removed, finely chopped (optional - if you want spinach, add to the original sauté mixture and cook it down until all liquid is involved)
  • 15 - 30 zucchini/squash blossoms freshly picked, rinsed in cold water, stamens and stems removed

Batter:

  • 1 cup water
  • 2/3 cup flourNote: Some cooks add an egg yolk as well as some baking soda/powder. I think that this is a good idea and will make your batter a little thicker if you like.
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion minced
  • 4 large garden-fresh tomatoes seeded and chopped
  • 1 cup dry white wine optional
  • 1 Tbsp. tomato paste
  • 1/2 tsp. sugar

1/4 tsp. red pepper flakes (optional)Pesto:

  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion minced
  • 4 large garden-fresh tomatoes seeded and chopped
  • 1 cup dry white wine optional
  • 1 Tbsp. tomato paste
  • 1/2 tsp. sugar

Instructions

For the filling:

  • In a large heavy pan, sauté' the onion and garlic in olive oil until softened.
  • Add prosciutto and all of the herbs.
  • Remove from stove and add this to all of the cheeses.
  • Salt and pepper to taste.
  • Cut off stems and any green end of the blossoms.
  • Cut a slit through in between two blossom petals and open up each blossom to lay them flat on a platter or piece of parchment paper.
  • Remove the stamen.
  • Place a spoonful of filling in each blossom.
  • Roll up each stuffed blossom and press edges together.
  • Be careful not to let any filling ooze out of the blossoms.
  • May be refrigerated at this point for one day or fried right away.

For the Batter:

  • Put one (1) cup of water in a wide soup bowl.
  • Gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added. The batter will have a consistency of sour cream.

For the tomato sauce:

  • Saute onion in olive oil.
  • Add tomatoes, wine and tomato paste.
  • Cook uncovered, for about 5 - 10 minutes, stirring occasionally, allowing mixture to cook until reduced and slightly thickened.
  • Add salt and pepper to taste.
  • Mix together all ingredients.