Zucchini Blossoms with Boursin and Fresh Tomato Vinaigrette
Crispy, golden zucchini blossoms stuffed with creamy Boursin cheese take center stage in this elegant yet approachable recipe, perfectly complemented by a vibrant fresh tomato vinaigrette. Delicate zucchini flowers are gently filled, dipped in a light, airy sparkling water batter, and fried to perfection for a crunchy exterior that gives way to a luscious herbed cheese filling. The homemade tomato vinaigrette, made with ripe cherry tomatoes, fragrant basil, and a touch of honey, adds a refreshing burst of flavor, balancing the richness of the blossoms. This stunning appetizer is perfect for entertaining or as a sophisticated start to a summer meal, offering a delicious balance of textures and flavors that's as beautiful as it is delicious. Keywords: zucchini blossoms, stuffed zucchini flowers, Boursin cheese, fresh tomato vinaigrette, summer appetizer, fried zucchini blossoms.
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Recipe Information
Ingredients
- 12 pieces Zucchini blossoms
- 4 ounces Boursin cheese
- 1 cup All-purpose flour
- 1 cup Sparkling water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Vegetable oil (for frying)
- 1 pint Ripe cherry tomatoes
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 6 leaves Fresh basil leaves
- 1 clove Garlic clove
- 1 teaspoon Honey
Instructions
Gently clean the zucchini blossoms by inspecting them for dirt or insects. Avoid rinsing with water to preserve their delicate structure. Set aside on a paper towel.
Carefully remove the stamen from inside each blossom using tweezers or your fingers. Be gentle to avoid tearing.
Stuff each zucchini blossom with about 1 to 2 teaspoons of Boursin cheese. Pinch the petals gently to close the blossom and secure the filling.
In a medium-sized bowl, whisk together the all-purpose flour, sparkling water, salt, and ground black pepper until smooth. This will be your batter.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer if available for accuracy.
Dip each stuffed zucchini blossom into the batter, fully coating it. Allow any excess batter to drip off.
Fry the battered blossoms in small batches (4-5 at a time) in the hot oil for 2-3 minutes, or until golden and crisp. Remove and drain on a plate lined with paper towels. Sprinkle with a light pinch of salt while warm.
To make the tomato vinaigrette, chop the cherry tomatoes roughly and place them in a blender along with the olive oil, red wine vinegar, basil leaves, garlic clove, and honey. Blend until smooth. Taste and adjust seasoning with salt and pepper if necessary.
To serve, arrange the fried zucchini blossoms on a platter and drizzle with the fresh tomato vinaigrette. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
5096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.4 g | 674% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1433 mg | 30% | |
*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.
