Best filling for zuchinni blossoms?

[abefroman]

What is the best filling for zuchinni blossoms?

And how do I cook them?

 

[boar_d_laze]

Abe,

• Best filling:  Spiced requeson (Mexican ricotta).
• Cook:  Batter dip and fry.

BDL

 

[abefroman]

Thanks!

Anything besides ricotta?  I hate that stuff.

 

[lutzschwartz]

How about cheese filling...I am cheese lover so I really recommend this one...

 

[chefedb]

I have used same filling as in Canolonni , spinach, riccotta, parma ,  fill let dry in fridge dip in egg batter fry at about 360.

 

[chefbillyb]

In Italy, they use cream cheese and anchovies, and then stuff, batter and fry.......good stuff..............Chef BillyB

 

[siduri]

In Italy, they use cream cheese and anchovies, and then stuff, batter and fry.......good stuff..............Chef BillyB

It's actually fresh mozzarella and anchovies.  Cream cheese is not even - they sell philadelphia cream cheese and try to market it with advertising but it's not an italian thing. 

The traditional filling i know, whyich you find everywhere, is a piece of mozzarella and an anchovy, battered and fried. 

 

[chefbillyb]

It's actually fresh mozzarella and anchovies.  Cream cheese is not even - they sell philadelphia cream cheese and try to market it with advertising but it's not an italian thing. 

The traditional filling i know, whyich you find everywhere, is a piece of mozzarella and an anchovy, battered and fried. 

Better yet, fresh Mozzarella...........Thanks Siduri
 

 

[gypsy2727]

Simply raw julienned in salad or stuff with chopped crab claws,cream cheese,finely diced white onion, dash of Worcestershire,Tabasco,squeeze of lemon,salt and pepper,,,,so good or stuff with goat cheese ,basil leaf,sun-dried tomato and prosciutto

Why do ya need to cook em it's summer ...turn down the heat and enjoy the natural flavors