Simply a new favorite of mine! I love these little beauties so much. Walking through the market, I saw these and realized they won’t be in season for much longer. Zucchini blossoms are in season during the summer months so they most likely will not be available in a few weeks. They are so easy to make as well!
- 8-10 zucchini blossoms
- 1/2 cup fresh whole milk ricotta
- salt & pepper
- 1 clove of garlic, minced
- 1/2 cup freshly grated parmigiano reggiano
- 1 lemon, zest and juice for finishing
- 1/2 tsp nutmeg, freshly grated
- olive oil
- 2 eggs
- 1/4 cup dry white wine
- oil for frying
- 1 1/2 cups of all purpose flour
Start by gently washing the flowers and removing the stamen from inside of them. Pat dry with a paper towel.
In a small bowl, combine the ricotta, garlic, parm, nutmeg, lemon zest, with salt & pepper to taste. Gently put a scoop of ricotta in each flower and gently close the tops to ensure your ricotta will not fall out.
In a medium bowl, slightly beat the eggs. Then add the white wine, a little olive oil, and flour. Your batter should be pretty thick, enough to coat the flowers and not drip off. Season with salt and pepper.
Heat the oil in a frying pan over medium high heat. Once the oil is very hot, coat a flower in the batter and fry. Be sure not to overcrowd the pan as this will lower the temperature of the oil. Place the cooked flowers on a plate over paper towels to soak up the extra oil. Sprinkle with a little more salt, freshly squeeze lemon, a little parm, and serve right away.
Update 08/02/2020: I gave this recipe a little update with some fresh nutmeg, a little lemon zest, parmigiano, and a little fresh lemon to finish. Let me just say… I may make this again tomorrow. 😉
One thought on “Mangia: Ricotta Stuffed Zucchini Blossoms”
they look delish