Rocky Mountain Stuffed Zucchini Blossoms

Ingredients

In this adaptation, we incorporate the flavors of Rocky Mountain cuisine by using local cheeses like Rocky Mountain cheddar and goat cheese. Additionally, we add a drizzle of local honey to enhance the sweetness of the dish, which complements the savory filling. We alse have the original recipe for Fiori di zucca ripieni, so you can check it out.

• 12 fresh zucchini blossoms 12 fresh zucchini blossoms
• 100g (3.5 oz) Rocky Mountain cheddar cheese, grated 100g (3.5 oz) Rocky Mountain cheddar cheese, grated
• 100g (3.5 oz) goat cheese 100g (3.5 oz) goat cheese
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Local honey, for drizzling Local honey, for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Gently rinse the zucchini blossoms and pat them dry with a paper towel.
2. 2.
   In a bowl, combine the grated Rocky Mountain cheddar cheese, goat cheese, thyme, rosemary, salt, and pepper. Mix well.
3. 3.
   Carefully open each zucchini blossom and stuff it with a small spoonful of the cheese mixture. Gently twist the petals to seal the filling.
4. 4.
   In a separate bowl, whisk together the all-purpose flour and sparkling water until smooth.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Dip each stuffed zucchini blossom into the batter, allowing any excess to drip off, and carefully place it in the hot oil.
7. 7.
   Fry the blossoms until golden brown and crispy, turning them occasionally to ensure even cooking. This should take about 2-3 minutes.
8. 8.
   Remove the fried blossoms from the oil and place them on a paper towel-lined plate to drain any excess oil.
9. 9.
   Serve the Rocky Mountain Stuffed Zucchini Blossoms warm, drizzled with local honey.

Treat your ingredients with care...

• Zucchini blossoms — Handle the delicate blossoms with care to avoid tearing them. Remove the pistil from the center of each blossom before stuffing.
• Rocky Mountain cheddar cheese — Opt for a sharp and flavorful variety of Rocky Mountain cheddar cheese for a more pronounced taste in the filling.
• Goat cheese — Use a creamy and tangy goat cheese to balance the flavors of the dish.
• Local honey — Choose a high-quality local honey to enhance the sweetness of the dish and support local beekeepers.
• Sparkling water — The carbonation in sparkling water helps create a light and crispy batter.

Tips & Tricks

• If zucchini blossoms are not available, you can substitute with other edible flowers like squash blossoms or even bell peppers.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the stuffed zucchini blossoms as an appetizer or alongside a fresh salad for a light and satisfying meal.
• For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the cheese mixture.
• If you prefer a healthier alternative, you can bake the stuffed zucchini blossoms in a preheated oven at 180°C (350°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the Rocky Mountain Stuffed Zucchini Blossoms as a stunning appetizer or as part of a shared platter. Arrange them on a rustic wooden board and garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the visual appeal, drizzle the plate with a swirl of local honey before placing the stuffed zucchini blossoms. Sprinkle some chopped fresh thyme or rosemary over the dish for a pop of color.