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Best filling for zuchinni blossoms?

Discussion in 'Food & Cooking' started by abefroman, Jul 10, 2010.

  1. Jul 10, 2010 #1
    abefroman

    abefroman

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    What is the best filling for zuchinni blossoms?

    And how do I cook them?
     
  3. Jul 10, 2010 #2
    boar_d_laze

    boar_d_laze

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    Abe,
    • Best filling:  Spiced requeson (Mexican ricotta).
    • Cook:  Batter dip and fry.
    BDL
     
  4. Jul 10, 2010 #3
    abefroman

    abefroman

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    Thanks!

    Anything besides ricotta?  I hate that stuff.
     
  5. Jul 10, 2010 #4
    lutzschwartz

    lutzschwartz

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    How about cheese filling...I am cheese lover so I really recommend this one...
     
  6. Jul 10, 2010 #5
    chefedb

    chefedb

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    I have used same filling as in Canolonni , spinach, riccotta, parma ,  fill let dry in fridge dip in egg batter fry at about 360.
     
  7. Jul 10, 2010 #6
    chefbillyb

    chefbillyb

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    In Italy, they use cream cheese and anchovies, and then stuff, batter and fry.......good stuff..............Chef BillyB
     
  8. Jul 10, 2010 #7
    siduri

    siduri

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    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. 
     
  9. Jul 10, 2010 #8
    chefbillyb

    chefbillyb

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    Better yet, fresh Mozzarella...........Thanks Siduri
     
     
  11. Jul 11, 2010 #9
    gypsy2727

    gypsy2727

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    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