Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
read more...

Corn-Stuffed Zucchini Blossoms

Active time:30 minutes

Start To Finish:50 minutes

Difficulty:

Yield: 16 zucchini blossoms

Source: Tasting Table

Summer
   Print Recipe
photo

Ingredients:

2 medium ears sweet corn, husked and silks removed
salt, to taste
freshly ground black pepper, to taste
1 cup fresh whole-milk ricotta cheese
¼ cup thinly sliced basil
1 eggs
1 egg yolk
16 zucchini blossoms
1 Tbs. extra-virgin olive oil

Directions:

Preheat the oven to 400°F.

Fill a large pot with water, add salt, and bring to a boil.  Add the corn and cook until the corn is tender, about 7 minutes.  Remove the corn, let cool, and cut the kernels from the cob.  Discard the cobs.

In a small bowl, stir together the corn kernels, ricotta and basil.  Season to taste with salt.  In a separate small bowl, whisk together the egg and the egg yolk with 1 Tbs. of water.  Carefully open each zucchini blossom, fill with about 2 rounded tsp. of the ricotta mixture and twist the ends of the blossom to seal.  Brush the blossoms lightly with the egg wash, season with salt and pepper to taste, place in a single layer in a baking dish, and drizzle with the olive oil.  Bake until golden, about 20 minutes.  Serve immediately.

 

 

Notes:

At least where we most of us live, the only time you can get zucchini blossoms is late spring and early summer, and mainly at farmer's markets.  So this is a very seasonal treat, but well worth waiting for.

When you are removing the stamen from the blossom, try not to tear the flower, although we have never made a batch of these without some tearing.  You can still stuff them if they tear, and twisting the ends helps everything stay together. 



To leave a comment you have to sign in