Deep Fried Zucchini Flowers Stuffed with Taleggio and Basil
Crispy, golden, and bursting with flavor, these Deep Fried Zucchini Flowers Stuffed with Taleggio and Basil are a sophisticated appetizer that’s surprisingly easy to make. Delicate zucchini blossoms are lovingly filled with creamy Taleggio cheese and fresh basil, then dipped in a light, airy batter made with sparkling water and whipped egg white for an irresistibly crisp texture. Each fritter is fried to perfection, creating a melt-in-your-mouth treat with a gooey, herby center. Perfect for impressing guests or adding a touch of gourmet flair to your dinner, this recipe is an ideal way to celebrate the flavors of summer. Serve hot and fresh for a memorable dish that combines the elegance of Italian cuisine with the satisfying crunch of deep-frying. Keywords: zucchini flowers, stuffed zucchini flowers, Taleggio cheese, deep-fried appetizers, crispy snacks, Italian recipes, summer appetizer.
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 150 grams Taleggio cheese
- 12 leaves Fresh basil leaves
- 100 grams All-purpose flour
- 150 milliliters Sparkling water
- 1 piece Egg white
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 500 milliliters Vegetable oil (for frying)
Instructions
Gently clean the zucchini flowers by removing any dirt or debris from the petals and trimming the stem. Carefully remove the stamen inside each flower without tearing the petals.
Cut the Taleggio cheese into 12 small cubes, each approximately 1.5 cm in width.
Place one basil leaf and one cube of Taleggio cheese inside each zucchini flower. Gently twist the flower's petals to seal the filling inside.
In a mixing bowl, combine the flour, sparkling water, sea salt, and black pepper. Mix the ingredients until you achieve a smooth and slightly thick batter.
In a separate clean bowl, whisk the egg white until soft peaks form. Gently fold the whipped egg white into the batter to make it lighter and airy.
Heat the vegetable oil in a deep skillet or medium saucepan over medium heat until it reaches 180°C (350°F), or until a small drop of batter sizzles and floats to the surface immediately.
Dip each stuffed zucchini flower into the batter, ensuring it is evenly coated. Let any excess batter drip off back into the bowl.
Carefully place the batter-coated flowers in the hot oil, frying 3-4 at a time to avoid overcrowding. Fry for about 2 minutes on each side, or until they are golden brown and crispy.
Using a slotted spoon, transfer the fried zucchini flowers to a plate lined with paper towels to absorb any excess oil.
Sprinkle the fried zucchini flowers with a little extra sea salt if desired and serve immediately while hot and crisp.
Nutrition Facts
Calories |
5194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.1 g | 694% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 865 mg | 67% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
