Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad

Name: Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 1 Tbsp baking powder; 237 milliliters cake flour; 4 servings Canola oil; 118 milliliters club soda; 4 fresh basil leaves; 2 cloves garlic, smashed and minced; 118 milliliters goat cheese; 4 servings Kosher salt; 1 Tbsp olive oil; 4 servings Olive oil; 3 plum tomatoes, halved; 1 red onion, cut into 1/4-inch thick rings; 59 milliliters red wine vinegar; 4 servings Red wine vinegar; 1 loafs rustic white bread, crusts removed, cut into bite-size cubes; 1 zucchini, sliced lengthwise into 1/4-inch thick slices; 4 zucchini blossoms

Fried Zucchini Blossoms with Grilled Vegetable Panzanellan and Baby Arugul It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of onion, olive oil, goat cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.

Ingredients you will need

Olive Oil

Tomato

Zucchini

Onion

Salt

Equipment you will use

Grill Pan

Grill

Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.

Ingredients you will need

Bread Cubes

Olive Oil

Vinegar

Garlic

Water

Salt

Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.

Ingredients you will need

Vegetable

Bread

Salt

Heat the oil to 375 degrees F.

Ingredients you will need

Cooking Oil

Whisk together the cake flour, baking powder, pinch salt, and club soda.

Ingredients you will need

Baking Powder

Cake Flour

Sparkling Water

Salt

Equipment you will use

Whisk

Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

Ingredients you will need

Zucchini Blossoms

Goat Cheese

Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden.

Ingredients you will need

Dip

Cooking Oil

Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Paper Towels

Fry the basil leaves until just crisped. Set aside.

Ingredients you will need

Fresh Basil

For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom.

Ingredients you will need

Arugula