Fried Ricotta Stuffed Zucchini Flowers

Sunday, August 1, 2010

I made these zucchini flowers as a fun cocktail hour treat for my mom's birthday. It really brought back memories for my mom since her grandma used to make them all the time. While I followed my mom's traditional family recipe, I added my own little spin to make them extra delicious! I stuffed them with a ricotta cheese mixture before coating them in egg batter and frying them in coconut oil. Here is the recipe for this outstanding Italian treat:

15-20 zucchini flowers
1 cup ricotta
1/4 cup pecorino or parm, grated
1/4 cup chopped basil
1 cup flour
2 large eggs
salt and pepper
oil for frying (any oil--I used coconut for its health benefits and sweet coconut flavor)
marinara sauce for dipping

1. Wash the zucchini flowers REALLY good-- You might find some bugs inside (yuck!).. Pat dry with paper towel
2. Mix together the ricotta, pecorino, basil, and a touch of cracked black pepper
3. Spoon about a teaspoon of the ricotta mixture inside each zucchini flower. Twist the tops to secure.
4. Heat a large frying pan over high heat and add about 1/4 inch of oil.
5. In a shallow bowl, mix the flour with salt and pepper to taste.
6. In another shallow bowl whisk the eggs.
7. Dredge the zucchini flowers in the flour and then dip in egg. Fry in the hot oil on all sides until brown. Drain on a paper towel. Fry the flowers in batches so the oil stays hot (you may have to add more oil for the other batches).
8. Serve with warm marinara for dipping!
9. Mangia!


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