10/23/2024
Italian Stuffed Zucchini Flowers 🌸
Delicate zucchini flowers stuffed with ricotta and Parmesan, then lightly fried to perfection for a crispy, tender bite.
Ingredients:
• 12 zucchini flowers
• 1/2 cup ricotta cheese (125 g)
• 1/4 cup grated Parmesan cheese (25 g)
• 1 egg yolk
• Salt and pepper, to taste
• 1/2 cup all-purpose flour (60 g)
• 1/2 cup sparkling water (120 mL)
• Olive oil for frying
Instructions:
1. In a small bowl, mix together the ricotta, Parmesan cheese, egg yolk, salt, and pepper until smooth.
2. Gently open each zucchini flower and carefully fill with about a teaspoon of the ricotta mixture. Twist the tops of the flowers to seal.
3. In a separate bowl, whisk together the flour and sparkling water to make a light batter.
4. Heat olive oil in a large skillet over medium heat.
5. Dip each stuffed zucchini flower into the batter, making sure it’s fully coated.
6. Fry the flowers in the hot oil until golden brown and crispy, about 2-3 minutes per side.
7. Remove and drain on a paper towel-lined plate. Serve warm.
Tip: Sparkling water in the batter makes the coating extra light and crispy. For added flavor, try serving with a squeeze of lemon.
