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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Carefully remove the stamen from inside each blossom using tweezers or your fingers. Be gentle to avoid tearing.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Dip each stuffed zucchini blossom into the batter, fully coating it. Allow any excess batter to drip off.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1561.9g)

Amount per serving	% Daily Value*
Calories	5096.0

Total Fat 525.4g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 0g
Cholesterol 37.8mg	0%
Sodium 2582.5mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 9.8g	0%
Total Sugars 18.6g
Protein 22.5g	0%

Vitamin D 0IU	0%
Calcium 196.0mg	0%
Iron 8.1mg	0%
Potassium 1432.7mg	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: 89.3%

Protein: 1.7%

Carbs: 9.0%