Fiori di zucca ripieni e fritti
Fried and stuffed zucchini flowers
Today, a typical spring and summer dish. Read here how we prepare it, during our culinary lessons at Good Tastes of Tuscany!
Ingredients (serves 4):
• 12 zucchini blossoms
• 200 g of ricotta
• 2 eggs
• 60 g grated Parmesan cheese
• salt & pepper
• olive oil for frying
Clean well and delicately the zucchini blossoms, eliminating the little green leaves at the base and the internal stamen of the flower. Separate the egg and yolk. Use one yolk for the filling adding the ricotta, Parmesan, salt and pepper. Stuff the flowers carefully paying attention not to break the blossom (you can use a piping bag), close then dust with flour. Heat the oil in a skillet. Separately beat the remaining egg whites and yolk, pass the floured blossoms in the batter and then fry in the heated oil. Once golden on both sides dry on paper, salt slightly and serve hot.
**you can also fry without filling, use a beer batter or add a little wine to the batter or cider vinegar or water with gas. Lemon is also squeezed over the flours without a ricotta filling. Baked zucchini blossoms: use the same method above, add a little nutmeg to the ricotta mixture, do not dust the blossoms with flour but place them in a baking dish with a drizzle of olive oil, a little bechamel sauce and tomato sauce, bake for 10 mins just on medium heat.