Zucchini flowers, delicate and vibrant, offer a culinary canvas for creativity. These blossoms, when stuffed and fried, transform into a gourmet delicacy that’s both visually stunning and irresistibly tasty. If you’re looking to impress your guests or simply treat yourself to something special, this recipe for Fried Zucchini Flowers Stuffed with Ricotta is a must-try. Let’s dive into the art of preparing this exquisite dish.
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Ingredients:
- 12 zucchini flowers
- 7 ounces fresh ricotta (try this recipe from NYT Cooking)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chopped mint
- 1 teaspoon chopped parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, plus additional for seasoning
- A few grinds of freshly cracked pepper
- Zest of 1 lemon, plus extra for serving
- 1/4 cup all-purpose flour
- 1 1/4 cups self-rising flour
- 1 cup white wine (choose a variety you enjoy drinking)
- Piping bag or sandwich bag
- Vegetable oil, for frying
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Instructions:
Prepare the Zucchini Flowers:
1 ) Begin by gently removing the stamen from each zucchini flower.
2 ) Rinse the flowers thoroughly in cool water, ensuring to swish them gently to remove any dirt or debris. Pat them dry with paper towels or allow them to air dry if time permits.
Prepare the Filling:
1 ) In a small bowl, combine the fresh ricotta, grated Parmesan cheese, chopped mint, chopped parsley, red pepper flakes, salt, pepper, and lemon zest. Mix well until all ingredients are evenly incorporated.
2 ) Transfer the filling mixture into a piping bag or a sandwich bag, which can act as a makeshift piping bag.
Stuff the Flowers:
1 ) Carefully open up each zucchini flower and gently fill it with the prepared ricotta mixture using the piping bag. Be sure not to overfill the flowers.
2 ) Once filled, lightly dredge each stuffed blossom in all-purpose flour, shaking off any excess. Set them aside on a plate.
Prepare the Batter:
1 ) In a mixing bowl, whisk together the self-rising flour and white wine until you achieve a batter-like consistency. It should coat a finger when dipped and hold its shape.
2 ) Adjust the consistency by adding more flour if it’s too thin or more wine if it’s too thick.
Fry the Stuffed Flowers:
1 ) Heat vegetable oil in a large deep saucepan until it reaches 350°F (175°C).
2 ) Dip each stuffed zucchini flower into the batter, ensuring it’s fully coated. Allow any excess batter to drip off before carefully placing the battered flowers into the hot oil.
3 ) Fry the flowers in batches, frying no more than 2 or 3 at a time to avoid overcrowding the pan. Fry until they turn golden brown and crispy, approximately 2 to 3 minutes per side.
4 ) Once fried, transfer the flowers to a plate lined with paper towels to drain any excess oil. Sprinkle them with a pinch of salt while still hot.
Serve and Enjoy:
Arrange the fried zucchini flowers on a serving platter and garnish with fresh lemon wedges for an extra burst of flavor.
These delectable treats are best enjoyed hot and crispy. Serve them as an appetizer at your next dinner party or indulge in them as a delightful snack any time of day.
Conclusion:
Fried Zucchini Flowers Stuffed with Ricotta are a delightful fusion of flavors and textures, showcasing the versatility of this humble vegetable. Whether you’re a seasoned chef or a novice in the kitchen, this recipe offers a rewarding culinary experience that’s sure to impress.
So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that celebrates the joys of cooking and the pleasures of savoring good food. Cheers to indulging in the simple yet exquisite pleasures of life!
