Best-ever “Nicipe”~ Nick Oddo’s Stuffed Zucchini Blossoms
“Ask & You shall Receive”- that’s the message I’m gifted by the Angels beyond any doubt this afternoon.
Putting the final touches on my first email of the program “Introduction to Moon Wisdom” I realise just what is needed- a recipe for a dish that features fat & flowers- the characteristics of a new moon in Gemini meal.
In my minds eye, I recall seeing delicious yellow fried flowers a few days ago on one of the most inspiring, gentle and heart warming coach pages ever- Ten Studio Hill, which is an actual place- breathtaking, isn’t it?- guided by the inspiring, gentle and heart-warming Nick Oddo.
“Dear Nick,” I quickly type after scanning in vain through the crazy mess that can sometimes become re-tracing your facebook steps, “Was that your delicious recipe I remember seeing for Fried Zucchini Flowers? Would you mind sharing… “ and I explain.
With fingers crossed I hope Nick is not too busy, and indeed, that it is his lovely flowers I remembered!
But quicker than waving a magic wand, faster than the flick of an Angels wing, his response arrives in my inbox. As warm and short as if a pot of gold had just been dumped in my lap. “Thankyou, let me know if you need anything else! Hugs!”
WOW. A real live, Angel.
And with that, we have our very special recipe.
Nick’s Stuffed Zucchini Blossoms
12 organic zucchini blossoms
1 cup of organic ricotta cheese
1 large organic free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano (hard to find organic, but use best quality)
1 clove of organic garlic, minced
4 fresh sweet organic basil leaves, finely chopped (you can also use mint or chives if you prefer!)
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed gluten free flour
1 cup of soda water (club, seltzer or prosecco!)
1 1/2 cups of organic oil, your favorite high smoke point cooking oil.
Step 1: Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg and sea salt.
Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don’t have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.
Step 3: If you need to clean the flowers, gently wipe them with a damp paper towel and cut off the stem.
Step 4: If baby zucchini is still attached slice it into strips ensuring the head is still attached to the flower.
Step 5: Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside.
Step 6: Gently open the petals. It may take a few tries as they can be entwined.
Step 7: Remove the pistil by snipping it off with some scissors.
Step 8: Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.
Step 9: Twist the top of the petals together to close the flowers.
Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.
Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.
Step 12: Test the oil to see if its ready by dropping a little batter in. It’s ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.
Step 13: Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.
seasonal and oh-so satisfying, too
(Nick + Recipe = Nicipe, comprende, Angels? Nick’s joke; and love it!!)
You may have missed enrolling in this month’s “Introduction to Moon Wisdom” (actually, there’s still a few hours left as of now!)
“I am so excited for being a part of your Moon Wisdom! I just love you and the energy you give to me.” ~ Shelby
“I signed up! I’m super excited because after what I told you, I 100% believe in this stuff now!”~Alex
“Can’t wait for your program, Samantha! Thanks for offering it to us!” ~ Lisa Fraley
“I’m looking forward to this so much!” ~Hope Hughes