Ricotta-Stuffed Zucchini Flowers
Indulge in this classic Mediterranean dish featuring fresh ricotta in a bed of delicious zucchini flowers. If you’re serving this dish as an appetiser, make sure to keep the red wine flowing, especially something full of flavour like a peppery Merlot.
12 zucchini blossoms
1 cup ricotta cheese
1 large egg
1/3 cup freshly grated Parmigiano-Reggiano
1 clove of garlic (minced)
4 fresh sweet basil leaves
3/4 tsp of sea salt
2/3 cup and 1/8 cup of all-purpose flour
1 cup of soda water
1.5 cups of vegetable or canola oil
- Combine the ricotta, freshly grated Parmigiano-Reggiano cheese, chopped basil, egg, and sea salt into a medium-sized bowl.
- Once the cheese is smooth, place it into a piping bag or even a freezer bag.
- Slice the stems off the flowers, and gently use water and a paper towel to clean them if necessary.
- Slice each of the zucchini’s into strips, but make sure to keep the head attached! In another bowl, combine the soda water and flour – whisk together until the mixture has developed some froth. Set aside.
- Carefully open the petals of each zucchini, and remove the centre with a pair of scissors. Using the piping bag (or freezer bag), empty 2 tablespoons of the filling into each flower. Twist each of the petals to close the flower.
- Dip each flower into the batter, then either roast in the oven, or fry over medium heat in a lightly oiled pan. Remove when the flowers begin to turn golden brown.
Recipe and Image via All Things Nice, Williams Sonoma