This recipe for deep-fried zucchini flowers stuffed with taleggio and basil is from Curtis Stone's new cookbook, Cooking with Curtis.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.

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  • Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.

  • Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.

  • Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.

  • Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
03/03/2008
This not only intriques me, but peeks my curiosity, will definately give it a try when the flowers are out in force. Thanks