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    You are in: Home / Recipes / Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil Recipe
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    Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Chef #846013's Note:

    This is a lovely appetizer or after dinner treat. I almost fell over they were so good. I had been wanting to try it for a while and i wasn't disapointed. This recipe comes from Chef Curtis Stone, one of my favortie chefs. One thing that i changed is that we just fried them in the fry daddy instead of a pan and they came out perfect. Its crunchy, its salty, its sweet its rich and ohhhh so good.

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    Serves: 4



    Units: US | Metric

    • 2 pints blackberries
    • 1/3 cup balsamic vinegar
    • 1/8 cup superfine sugar
    • 8 1/2 cups vegetable oil, for frying
    • 1 3/8 cups all-purpose flour, plus more for dusting
    • 2/3 cup ice water
    • 6 1/2 ounces taleggio, cut evenly into 12 slices (I couldn't find any so we used Gouda instead)
    • 12 fresh basil leaves
    • 12 squash blossoms
    • salt & freshly ground black pepper


    1. 1
      Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
    2. 2
      Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
    3. 3
      Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
    4. 4
      Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
    5. 5
      Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
    6. 6
      Serve immediately drizzled with the reserved blackberry and balsamic reduction.

    Ratings & Reviews:

    • on June 29, 2012


      Great seasonal treat! Love these crispy little packages with oozing cheese filling! The amount for the flour in the recipe might have been off a bit, I used much less. Also, unfortunately I did not have black berries for the sauce, so improvised and used 4 tbs black berry jam and 2 tbs balsamico and just stirred them together. A very good substitute for the real thing. Enjoyed thoroughly by all!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil

    Serving Size: 1 (718 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 4356.6
    Calories from Fat 4179
    Total Fat 464.3 g
    Saturated Fat 60.0 g
    Cholesterol 0.0 mg
    Sodium 8.4 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 8.8 g
    Sugars 16.5 g
    Protein 6.5 g

    The following items or measurements are not included:


    squash blossoms

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