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Ricotta Stuffed Zucchini Flowers

6 Zucchini Blossoms
Ricotta Filling:

1/4 Cup Ricotta Cheese

1 Egg

2 tbsp Grated Parmigiano-Reggiano Cheese

1 to 2 Fresh Basil Leaves, Minced or a sprinkle of dried basil

Salt & Pepper

1/4 Cup All-purpose Flour Seasoned With Salt & Pepper

1 Large Egg 

1/4 Cup Oil For Frying or more

Mix together all the ingredients for the ricotta filling. 
Remove the stamens from the flower and gently open it. U
se either a teaspoon or a pastry/piping bag and fill each blossom with filling.
Gently pinch the end of the flower closed and twist slightly.

Heat oil in a frying pan.
Meanwhile, Beat the egg with a tablespoon of water until frothy.
Dip the filled flowers in the egg, and then into the flour turning them to lightly coat all sides.
Fry the zucchini flowers for  a couple of minutes on each side or until they are golden brown. Do not overcrowd.
Place on a paper towel lined plate and continue to cook the rest of zucchini flowers.
Serve hot as is or with a tomato sauce.
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