Spicy Crab and Corn Stuffed Zucchini Blossoms
I finally found some zucchini blossoms at the market the other day and what better way to enjoy them than stuffing them with crab and cheese, adding tempura batter, then frying them up! They are so addicting! I added a little heat into the filling along with the creamy basil sauce. It’s the perfect summer appetizer!
Ingredients
- 10-12 zucchini blossoms
- 2 tbsp. olive oil
- 1 cup fresh corn, husked and cut off the cob
- 1 1/2 tbsp. jalapeno, minced
- 1 tbsp. red onion, peeled and minced
- 2 big cloves garlic, minced
- 3 tbsp. créme fraîche
- 2/3 cup ricotta
- 1/2 cup cooked crab meat
- zest of one lemon
- 2 1/2 tbsp. lemon juice
- season with salt and pepper
- 2 cups vegetable oil
Tempura batter
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1 cup prosecco (or sparkling water)
- 1 1/2 tsp. salt
Directions
Very gently, trying not to rip the flowers, trim out the furry stamen in each center. Rinse them off well and set on paper towel to dry off, set aside.
For the filling, in a small sauteé pan heat over medium and combine the corn, jalapeños, onions, and garlic and cook until translucent. Let cool.
In a medium bowl combine the créme fraîche, ricotta, crab meat, and lemon. Then add the cooled veggies. Combine all together and season with the salt and pepper. Add mixture into a piping bag or plastic bag with the tip cut off.
In a medium fry pan heat the vegetable oil over medium low until it hits 350 degrees. If you don’t have a candy thermometer just test the oil by throwing a small piece of a blossom in. If it sizzles and starts frying right away and floats it’s ready to go.
In a small bowl combine all ingredients for the tempura batter.
Start gently filling all the blossoms just until they are full, about 1 tbsp or so, and making sure to not rip the blossoms.
Start dipping the blossoms one at a time into the batter and place into the hot oil. Fry for about 2-3 minutes just until lightly golden. Place them on a plate lined with paper towel to collect oil. Season with a little more salt and pepper after they are all cooked off.
Make sure when frying to only do one or two at a time or the temperature of the oil will come down and they won’t fry properly.
Garnish and serve alongside the basil sauce.
Basil Sauce
Ingredients
- 1 cup fresh basil leaves
- 2 tbsp. créme fraîche
- 1/4 cup mayo
- zest of one lemon
- 1/2 lemon juiced
- 1 tsp. fresh garlic, minced
- salt and pepper to taste
Directions
Combine all ingredients into blender or food processor and blend until smooth and creamy and everything is combined. Enjoy!!
