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Pimento cheese stuffed zucchini blossoms
Beer battered oysters with jalapeno tartar sauce
12 zucchini blossoms
1 cup (110 grams) grated old cheddar cheese
3 tablespoons (45 grams) cream cheese, room temperature
3 tablespoons (45 grams) finely diced jarred pimento or roasted red pepper
2 tablespoons (30 milliliters) mayonnaise
1/2 jalapeno, seeded and minced
1/4 teaspoon (1 gram) chili flakes
1/8 teaspoon (1/2 grams) garlic powder
1/8 teaspoon (1/2 grams) onion powder
Salt to taste
Freshly ground black pepper to taste
1/2 cup (64 grams) flour
2 tablespoons (30 grams) cornstarch
3/4 teaspoon (4 grams) kosher salt
3/4 cup (60 milliliters) soda water
Canola oil, for frying
Heat oven to 200°F (93°C). Line a rimmed baking sheet with a cooling or roasting rack; set aside.
Remove zucchini blossom stamens with a small spoon, kitchen shears or using fingers.
Combine grated cheese, cream cheese, pimento, mayonnaise, jalapeno, chili flakes, garlic powder and onion powder in a small bowl. Season with salt and pepper.
Using a small spoon, gently fill each zucchini blossom with a tablespoon of filling. Gently twist tops of zucchini blossoms to enclose the filling; set aside.
Batter and frying:
Whisk together flour, cornstarch and 3/4 teaspoon (four grams) salt in a small bowl. Whisk in soda water until combined.
Heat five centimeters of oil over medium-high heat in a large heavy bottomed pot to 350°F (176°C).
Working in batches of four, dip zucchini blossoms into batter and fry until light golden all over, about two to three minutes, flipping halfway and adjusting heat up or down to maintain temperature.
Transfer to the prepared sheet, sprinkle with salt and place in oven to stay warm until ready to serve.
Serves a crowd
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