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.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Cut the Taleggio cheese into 12 small cubes, each approximately 1.5 cm in width.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Dip each stuffed zucchini flower into the batter, ensuring it is evenly coated. Let any excess batter drip off back into the bowl.

Step 8

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.

Step 9

Using a slotted spoon, transfer the fried zucchini flowers to a plate lined with paper towels to absorb any excess oil.

Step 10

Sprinkle the fried zucchini flowers with a little extra sea salt if desired and serve immediately while hot and crisp.

Nutrition Facts

Serving size	(1184.9g)

Amount per serving	% Daily Value*
Calories	5193.8

Total Fat 541.1g	0%
Saturated Fat 97.7g	0%
Polyunsaturated Fat 0g
Cholesterol 108mg	0%
Sodium 3227.6mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 5.7g	0%
Total Sugars 5.9g
Protein 48.1g	0%

Vitamin D 36IU	0%
Calcium 865.1mg	0%
Iron 6.8mg	0%
Potassium 887.7mg	0%

*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.

Source of Calories

Fat: 89.9%

Protein: 3.6%

Carbs: 6.6%