I’ve always wanted to try this and OMG it is finicky work.
Stuffed zucchini flowers with ricotta and four cheese 🧀 stuffing with salt and pepper ⭐️⭐️⭐️⭐️⭐️
Stuffed Zucchini Flowers with Ricotta
March 28, 2020
Stuffed zucchini flowers are one of Italy's most graceful and elegant street foods. The soft filling is enwrapped and protected by a deliciously crisp outer surface which, when bitten into, reveals a centre of authentic, heavenly flavour!
Persons
2
Serving Size
12 zucchini flowers
Ingredients
- 6 zucchini flowers
- 300 g fresh ricotta cheese made from cow's milk
- 100 g of grated Perfect Italiano 4 Cheese Melt - Easy Melt Mozzarella Cheese (50%), Traditional Mozzarella Cheese (25%), Cheddar Cheese (12.5%), Romano Cheese (12.5%).
- 1 egg
- Salt
- Pepper
- Nutmeg (optional)
- Oil for frying
Instructions
- Wash the zucchini flowers very gently under cold running water, eliminate the hard pistil from inside and arrange the flowers on a clean tea towel to dry. In the meantime, blend the ricotta cheese with the grated Parmigiano Reggiano in a bowl, to obtain a smooth, soft cream. Season to taste with salt, freshly ground black pepper and a pinch of grated nutmeg.
- Open the flower petals well and start to fill the inner cavity with the stuffing, taking care not to overdo the quantity. Close the tips of the petals inwards so that the filling remains in place.
- Coat the zucchini blossoms with flour, beaten egg, flour and fry them in plenty of boiling hot oil. When a delicate external crust has formed on the outer surface of the flowers and they have turned a nice golden colour, remove them from the pan and leave to drain on absorbent kitchen paper. Serve almost immediately.
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