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Best filling for zuchinni blossoms?

post #1 of 9
Thread Starter 

What is the best filling for zuchinni blossoms?

 

And how do I cook them?

post #2 of 9

Abe,

 

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

 

BDL

post #3 of 9
Thread Starter 

Thanks!

 

Anything besides ricotta?  I hate that stuff.

post #4 of 9

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

post #5 of 9

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 9

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

post #7 of 9
Quote:
Originally Posted by ChefBillyB View Post

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. 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 9



 

Quote:
Originally Posted by siduri View Post




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
 

post #9 of 9

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

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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