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CRISPY ZUCCHINI FLOWERS STUFFED with RICOTTA and MINT Recipe

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This recipe for CRISPY ZUCCHINI FLOWERS STUFFED with RICOTTA and MINT is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PREP TIME: 1 hour - COOK TIME: 15 mins

7 oz good-quality crumbly ricotta cheese
1-2 small red chiles, halved, seeded and finely chopped
1/4 of a nutmeg, finely grated, or a pinch of ground
Small handful of freshly grated Parm
1 lemon, zest finely grated, plus 2 lemons quartered for serving
Small bunch fresh mint leaves, finely chopped
Sea salt and fresh ground pepper
1 3/4 cups self-rising flour
Veggie oil for frying
1 1/2 cups sparking white wine - Prosecco works well
8 zucchini flowers - attached with zucchini is okay - cut the tamen out first
Fresh parsley sprigs to serve
Directions:
Directions:
Open flowers gently, snip out the stamen inside - give flower a gentle rinse.

Beat ricotta in a bowl with nutmeg, Parm, lemon zest and most of the chopped mint and chilies.

Open flowers and with a teaspoon fill each with the ricotta mixture. Or, place filling in a plastic sandwich bag and cut a hole at the corner and pipe filling into flowers.

Carefully press petals back together around the mixture to seal it in. Put them aside (covered on a plate or tray in frig).

Make the batter. Put flour in a bowl with a good pinch of salt. Pour in white wine and whisk until thick and smooth. Should resemble heavy cream. Adjust flour/wine accordingly.

Using a heavy pot with high sides, fill it to half-full or about 4" with veggie oil. Using a candy thermometer, oil is ready when it reaches 350F.

One by one, dip flowers in batter, letting excess drip off and place carefully in hot oil. Quickly batter another and repeat. Do not crowd the pan.

Fry until golden crisp all over, lift out with a spider or slotted spoon and drain on paper towel. BE SURE TO SALT them when they come out of the oil.

Serve with a marinara sauce or any other you like. DELICIOUS.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Italian Tempura! This is a wonderful dish that celebrates the coming Summer crops. Additionally, you may like to add mature zucchini's sliced into long pieces; carrots, even shrimp to make this a real tempura - personally, I prefer to keep it to the flowers and zucchini only. Enjoy,.....

 

 

 

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