Sweet Corn-Stuffed Zucchini Blossoms

This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Zucchini blossoms have a delicate and floral flavor. Choose blossoms that are vibrant in color and not wilted. Try to use them the day you buy them; alternatively, store them in the refrigerator wrapped in damp paper towels and sealed in a plastic bag.

Sweet Corn-Stuffed Zucchini Blossoms
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How to make Sweet Corn-Stuffed Zucchini Blossoms.
Servings
4
appetizer servings
Ingredients
  • 2 medium ears of corn
  • Salt and freshly ground black pepper
  • 1 cup fresh smoked whole-milk ricotta cheese
  • ¼ cup thinly sliced basil leaves
  • 2 tablespoons cornmeal
  • 1 egg
  • 1 egg yolk
  • 16 zucchini blossoms
  • 1 tablespoon extra-virgin olive oil
Directions
  1. Bring a large stockpot of salted water to a boil. Add the corn and cook until tender, about 7 minutes. Remove the corn from the water, cool slightly, then cut the kernels off the cobs.
  2. Preheat the oven to 400°. In a small bowl, fold together the cooked corn kernels, ricotta and basil. Season with salt.
  3. In another small bowl, season the cornmeal with salt and pepper. In a separate small bowl, whisk together the whole egg and yolk with a tablespoon of water.
  4. Carefully open each zucchini blossom, fill each with about 2 rounded teaspoons of the ricotta mixture and gently twist the end of each blossom to close. Brush the blossoms lightly with the egg wash and sprinkle with cornmeal. Arrange the stuffed blossoms in a baking dish and drizzle with the olive oil. Bake until golden, about 20 minutes. Serve immediately.
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