This week’s French Fridays with Dorie challenge is for Shrimp-filled Zucchini Blossoms – with a variation for Ricotta-filling as well. So, we tried them both! We also used some of the batter to fry sliced Zucchini. The batter was so light & made everything just delicious/
|Fried and ready to eat!|
Fried Zucchini Blossoms are really popular in Europe in the summer and are growing in popularity in the States – with good reason. As exotic as they look, Fried Zucchini Blossoms are really easy to make. The only trick is to use the flowers as soon after they’re harvested as possible so they don’t wilt. The Shrimp-stuffed ones couldn’t be easier – just remove the stamen, put a shrimp in the middle and twist the petals, dip the whole thing in batter, and fry! These are best when they’re hot, so if you’re making a lot of them, keep a tray in the oven. We really enjoyed both versions sprinkled with a little sea salt.
|Our haul from the Farmers’ Market last week|