Stuffed Zucchini Flower Beignets by @louloukitchen_

30 min

4 servings

🥕

Zucchini flowers

🧀

200 g

Ricotta

🧀

100 g

Fresh cheese

🍅

40 g

Sun-dried tomatoes

🌿

10 g

Basil

🫒

15 ml

Capers

🐟

4 fillets

Anchovies

🌾

100 g

Flour

🌽

100 g

Cornstarch

🥚

1 large egg

Egg

💧

120 ml

Sparkling water

🫙

11 g

Baking powder

🌻

1 l

Sunflower oil

🥒

Baby zucchini

🧂

1.5 g

Salt

  1. Step
    • zucchini blossoms

    Separate the zucchini blossoms from the small zucchini, keeping the blossoms intact.

  2. Chop
    • sun-dried tomatoes
    • fresh basil

    Finely chop the sun-dried tomatoes and fresh basil.

  3. Mix
    • ricotta
    • fresh cream cheese

    Mix the ricotta with the fresh cream cheese until smooth.

  4. Fold
    • sun-dried tomatoes
    • fresh basil
    • ricotta

    Fold the chopped sun-dried tomatoes and basil into the cheese mixture.

  5. Stir
    • capers
    • anchovies

    Stir the capers into the filling and reserve the anchovies for garnish.

  6. Fill
    • zucchini blossoms
    • ricotta
    • fresh cream cheese

    Gently fill each zucchini blossom with about 1 tablespoon of cheese filling.

  7. Whisk
    • all-purpose flour

    Whisk the all-purpose flour, cornstarch, and baking powder in a bowl.

  8. Whisk
    • egg
    • sparkling water
    • all-purpose flour

    Whisk the egg and sparkling water into the dry mixture to make a smooth batter.

  9. Heat
    • sunflower oil

    Heat the sunflower oil in a deep pan over medium-high heat.

  10. Dip
    • zucchini blossoms
    • all-purpose flour

    Dip the stuffed zucchini blossoms into the batter, coating them completely.

  11. Fry
    • zucchini blossoms
    • sunflower oil

    Fry the coated blossoms for 2 to 3 minutes, turning them regularly until golden.

  12. Transfer
    • zucchini blossoms
    • salt

    Transfer the fried blossoms to paper towel and season them with salt.

  13. Dip
    • small zucchini
    • all-purpose flour

    Dip the small zucchini into the remaining batter and coat them evenly.

  14. Fry
    • small zucchini
    • sunflower oil

    Fry the battered small zucchini for 3 to 4 minutes until crisp and golden.

  15. Arrange
    • zucchini blossoms
    • anchovies

    Arrange the fritters on a serving plate and top selected pieces with anchovies.

Stuffed Zucchini Flower Beignets by @louloukitchen_

30 min

4 servings

🥕

Zucchini flowers

🧀

200 g

Ricotta

🧀

100 g

Fresh cheese

🍅

40 g

Sun-dried tomatoes

🌿

10 g

Basil

🫒

15 ml

Capers

🐟

4 fillets

Anchovies

🌾

100 g

Flour

🌽

100 g

Cornstarch

🥚

1 large egg

Egg

💧

120 ml

Sparkling water

🫙

11 g

Baking powder

🌻

1 l

Sunflower oil

🥒

Baby zucchini

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/15

    Separate the zucchini blossoms from the small zucchini, keeping the blossoms intact.

    🥒zucchini blossoms
    🥒small zucchini
    🔪knife
    🪵cutting board

  2. Step 2/15

    Finely chop the sun-dried tomatoes and fresh basil.

    🍅sun-dried tomatoes
    🌿fresh basil
    🔪knife
    🪵cutting board

  3. Step 3/15

    Mix the ricotta with the fresh cream cheese until smooth.

    🧀ricotta
    🧀fresh cream cheese
    🥣mixing bowl
    🥄small spoon

  4. Step 4/15

    Fold the chopped sun-dried tomatoes and basil into the cheese mixture.

    🍅sun-dried tomatoes
    🌿fresh basil
    🧀ricotta
    🧀fresh cream cheese
    🥣mixing bowl
    🥄small spoon

  5. Step 5/15

    Stir the capers into the filling and reserve the anchovies for garnish.

    🫒capers
    🐟anchovies
    🥣mixing bowl
    🥄small spoon

  6. Step 6/15

    Gently fill each zucchini blossom with about 1 tablespoon of cheese filling.

    🥒zucchini blossoms
    🧀ricotta
    🧀fresh cream cheese
    🍅sun-dried tomatoes
    🌿fresh basil
    🫒capers
    🥄small spoon

  7. Step 7/15

    Whisk the all-purpose flour, cornstarch, and baking powder in a bowl.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🥣mixing bowl
    🥄whisk

  8. Step 8/15

    Whisk the egg and sparkling water into the dry mixture to make a smooth batter.

    🥚egg
    💧sparkling water
    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🥣mixing bowl
    🥄whisk

  9. Step 9/15

    Heat the sunflower oil in a deep pan over medium-high heat.

    🌻sunflower oil

  10. Step 10/15

    Dip the stuffed zucchini blossoms into the batter, coating them completely.

    🥒zucchini blossoms
    🌾all-purpose flour
    🌽cornstarch
    🥚egg
    💧sparkling water
    🫙baking powder
    🥣mixing bowl
    🥢tongs

  11. Step 11/15

    Fry the coated blossoms for 2 to 3 minutes, turning them regularly until golden.

    🥒zucchini blossoms
    🌻sunflower oil
    🥢tongs
    🥄slotted spoon

  12. Step 12/15

    Transfer the fried blossoms to paper towel and season them with salt.

    🥒zucchini blossoms
    🧂salt
    🥄slotted spoon
    🧻paper towel

  13. Step 13/15

    Dip the small zucchini into the remaining batter and coat them evenly.

    🥒small zucchini
    🌾all-purpose flour
    🌽cornstarch
    🥚egg
    💧sparkling water
    🫙baking powder
    🥣mixing bowl
    🥢tongs

  14. Step 14/15

    Fry the battered small zucchini for 3 to 4 minutes until crisp and golden.

    🥒small zucchini
    🌻sunflower oil
    🥢tongs
    🥄slotted spoon

  15. Step 15/15

    Arrange the fritters on a serving plate and top selected pieces with anchovies.

    🥒zucchini blossoms
    🥒small zucchini
    🐟anchovies
    🍽️serving plate
    🥢tongs

Composition

Ingredients

Types

Dairy, Vegetables, Condiments, Fish, Grains, Eggs, Beverages, Leavening agents, Oils, Seasonings

Ingredients

Zucchini flowers, Ricotta, Fresh cheese, Sun-dried tomatoes, Basil, Capers, Anchovies, Flour, Cornstarch, Egg, Sparkling water, Baking powder, Sunflower oil, Baby zucchini, Salt

Notes

Zucchini flowers (to be stuffed, amount not given), Ricotta (for the filling, amount not given), Fresh cheese (Madame Loïc brand, salted with Guerande salt, amount not given), Sun-dried tomatoes (a few, amount not given), Basil (amount not given), Capers (a small amount, not given), Anchovies (optional, placed on some beignets before serving), Flour (for the batter), Cornstarch (maïzena, for the batter), Egg (for the batter), Sparkling water (for the batter), Baking powder (for the batter), Sunflower oil (for frying, amount not given), Baby zucchini (separated from the flowers, fried separately, amount not given), Salt (sprinkled on top before serving)

Allergens

Milk, Fish, Eggs

Dietetics

Dietary regimen

Pescatarian, Mediterranean diet

Calories

485 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 42g, Fat: 29g, Fiber: 3g, Sugars: 4g, Saturated fat: 9g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.8mg, Potassium: 390mg, Sodium: 540mg

Vitamins

Vitamin A: 180µg, Vitamin C: 20mg, Vitamin K: 32µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, small spoon, whisk, slotted spoon, tongs, paper towel, serving plate, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Side Dish

Occasions

Summer meal, Aperitif, Dinner party

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Creamy, Tender

Flavors

Savory, Tangy, Herbal, Briny, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after frying for the best crisp texture.), fridge : 2 days (Store in an airtight container after cooling completely.,Reheat in an oven or air fryer to restore crispness.), freezer : 30 days (Freeze cooked fritters in a single layer before transferring to an airtight container.,Reheat from frozen in an oven or air fryer.)