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Ricotta Stuffed Zucchini Blossoms

 
One serving costs about $0.66

$0.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

30 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:8%

Spoonacular Score: 8%

 

Ricotta Stuffed Zucchini Blossoms might be just the side dish you are searching for. One serving contains 61 calories, 3g of protein, and 4g of fat. For 65 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of squash blossoms, canolan oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Try Ricotta-Stuffed Zucchini Blossoms with Panzanella, Fried Zucchini Blossoms Stuffed with Basil Ricotta, and Squash Blossoms Stuffed with Ricotta for similar recipes.

Ingredients

Servings:
2 handfuls
2 handfuls fresh basil
fresh basil
some
some canola oil
canola oil
1
1  egg
egg
1 cup
1 cup flour
flour
0.5 cups
0.5 cups pecorino
pecorino
15 oz
15 oz ricotta
ricotta
some
some salt and pepper
salt and pepper
30
30  squash blossoms
squash blossoms
0.75 cups
0.75 cups water
water
2 handfuls fresh basil
2 handfuls
fresh basil
some canola oil
some
canola oil
1  egg
1
egg
1 cup flour
1 cup
flour
0.5 cups pecorino
0.5 cups
pecorino
15 oz ricotta
15 oz
ricotta
some salt and pepper
some
salt and pepper
30  squash blossoms
30
squash blossoms
0.75 cups water
0.75 cups
water

Equipment

ziploc bags
ziploc bags
wire rack
wire rack
bowl
bowl
pot
pot
ziploc bags
ziploc bags
wire rack
wire rack
bowl
bowl
pot
pot


Instructions

  1. To prep the blossoms, very carefully remove the stamen (inside the center of the flower) of the flower. They rip easily so be as careful as possible. If it rips slightly don't worry, it will be a little messier in the cooking step but certainly still usable!!!
  2. Mix the ingredients for the filling in a bowl and stir to combine.
  3. Using either a pastry bad with a small tip or a plastic bag with a corner cut off, fill the bag with the filling. Carefully open the flower slightly and squeeze in just enough filling to fill the lower part of the blossom. Once filled twist the top of the blossom to seal it closed. If you overfill them they are more likely to leak out while cooking.
  4. Continue filling the remaining flowers and set aside to mix together the batter.
  5. Before making the batter go ahead and get a large pot ready. Pour in 2-3 inches of oil into the pot and heat over medium high heat. You want the oil to be ready before you start battering the flowers. How to test? Drop a drop of the batter CAREFULLY into the oil.. if it sinks to the bottom its not ready, if it floats to the top and small bubbles form around it then you are ready!
  6. In a bowl stir together all the ingredients for the batter. Holding the stem end of the flower go ahead and coat the flower and carefully place into the oil. Cook for just a couple minutes until lightly golden.
  7. Place the cooked flowers onto a wire rack so you don't lose all the crispness {though I will say I ate one after it sat out for quite a while and had softened and it was still delicious!!!}.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.84
Ingredient
2 handfuls fresh basil
some canola oil
1 egg
1 cup flour
½ cups pecorino
15 ounces ricotta
some salt and pepper
30 squash blossoms
Price
$0.16
$1.14
$0.24
$0.17
$1.00
$7.55
$0.02
$15.00
$25.27

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
61 Calories
2g Protein
3g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
61
3%

Fat
3g
6%

  Saturated Fat
1g
10%

Carbohydrates
3g
1%

  Sugar
0.07g
0%

Cholesterol
14mg
5%

Sodium
228mg
10%

Get Enough Of These
Protein
2g
6%

Selenium
4µg
6%

Calcium
49mg
5%

Phosphorus
43mg
4%

Vitamin B2
0.06mg
4%

Folate
11µg
3%

Vitamin A
123IU
2%

Vitamin B1
0.04mg
2%

Vitamin E
0.28mg
2%

Zinc
0.26mg
2%

Iron
0.31mg
2%

Vitamin K
1µg
2%

Manganese
0.03mg
2%

Vitamin B3
0.28mg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need

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