I went to inspect the zuchinni flowers, and as i looked closer i was in shock. A bug menage a trois was indulging in decadent hedonism in broad daylight AND right in front of me!.. Pigs!!.. I mean Bugs!! Now, i don’t watch much television but i must say – this was much more entertaining than any sitcom on TV, at least to me. I guess my opinion doesn’t really count since a rubber band and a paper clip could keep me entertained for hours.
[Food porn alert! Sensitive subjects should close their eyes and scroll down. No peeking!]
Let’s do a little poll just for fun. If you were to find some charming little bugs copulating on your food, what would YOU do?
- Vomit in disgust and throw everything in the garbage.
- Gently push the lovebugs aside and cover them with some lettuce for privacy.
- Smash the little bastard and proclaim yourself the ruler of the cutting board Kingdom.
- Cook ‘em up. You can use the extra protein.
You won’t believe how delicious this is. The stuffing is made by quickly sauteeing some chopped vegetables in olive oil with garlic and thyme to al dente. You let the mixture cool and fold it into some fresh ricotta, season with salt and pepper, et voila. Clean the blossoms with a dry brush, remove the pistils and spoon the ricotta mixture inside. Dip the stuffed flowers in tempura batter and deep-fry for 2 to 3 minutes. Drain on paper towels. A sprinkle of salt and you’re in heaven.
Zuchinni Blossoms Tempura w/ Aromatic Vegetables & Ricotta
For the stuffing:
- 8 zuchinni flowers,cleaned
- 8 ounces fresh ricotta
- 1 carrot, peeled and chopped
- 1 small onion, peeled and chopped
- 1/2 zuchinni, chopped
- 1 garlic clove, chopped
- 1 or 2 sprigs of marjoram or thyme
- 2 tablespoons extra virgin olive oil
- Salt & freshly ground black pepper
For the tempura batter (note: tempura mix can also be purchased at the supermarket. It works very well.)
- 1 egg
- 1 cup ice water
- 1 cup all purpose flour
1 quart of canola oil for frying
- Beat an egg in a bowl. Add ice water to the bowl (be sure to use very cold water) Add sifted flour and mix lightly. Do not to overmix the batter. Heat the oil to about 375′F in a large heavy-bottomed saucepan.
- Quickly sautee the chopped vegetables in the olive oil until cooked but still al dente. Add the garlic and the marjoram or thyme and sautee for 30 seconds longer. Set aside to cool. Fold into the fresh ricotta and season with salt and freshly ground black pepper.
- Stuff the zuchinni blossoms with the ricotta mixture and close the petals around the stuffing (See pictures).
- Dip the blossoms into the tempura batter and deep-fry for 2 to 3 minutes. Drain and sprinkle with sea salt. Serve immediately.