Sponsored by Mondelēz International
Lee Ornati
GLEF Food Concepts and Catering
Brooklyn, N.Y.
Description: I was able to connect the familiar flavor and texture from my youth to this snack by adding the Ritz Cracker crumbs. Ritz Crackers were always a luxury when added to anything that was served with them, from soup to cheese to peanut butter to hors d’oeuvres. By adding the Ritz delicious buttery aftertaste, I was able to make this more exotic and unknown type of a food into something familiar and easily savored. Ritz Cracker crumbs is a wonderful addition to anything that requires a crispy, crunchy coating. That’s why I think Ritz is the perfect enhancement to the batter in this recipe, Fried Stuffed Zucchini Blossoms.
Servings: 12 (2 each)
INGREDIENTS
3 cups vegetable oil
3/4 cups tempura flour
3/4 cup crushed RITZ crackers (Put in plastic bag and crush with rolling pin so crumbs are uniform size)
1 1/2 cups whole-milk ricotta (preferably fresh)
1 large egg yolk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
2/3 cup grated Parmigiano-Reggiano,
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
12 ounces chilled beer
3 stiffly beaten egg whites
24 zucchini blossoms, stamens removed sea salt
DIRECTIONS
In a heavy bottomed pot, heat about 2 1/2 inches of peanut oil over medium heat until a thermometer reads 350 F. Stir together ricotta, egg yolk, 1/2 cup Parmesan, basil, and chives, and 1/4 teaspoon each of salt and pepper. Carefully open each blossom and fill with about 2 rounded teaspoons ricotta filling, gently twisting end of blossom to enclose filling. Combine tempura flour, RITZ crumbs, salt and white pepper in a medium bowl, then whisk in beer until smooth. (Don't mix too much, or you'll deflate the batter.) Fold beaten egg whites into batter. One by one, dredge the stuffed blossoms in batter, shaking off the excess; gently lay them in the hot oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and remaining Parmesan; eat them while still hot, with chilled sparkling wine or cocktails.
