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Stuffed Zucchini Flowers Recipe

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This recipe for Stuffed Zucchini Flowers is from COOKING WITH YAYA, 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:  
8 -12 zucchini flowers
8 oz fresh ricotta cheese
1/2 cup of grated Parmigiano Reggiano
1/2 cup mozzarella cheese
Salt
Pepper
Nutmeg (a dash)
Flour
*egg dip
Veg Oil for frying

* means optional
Directions:
Directions:
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. Then add mozzarella cheese, 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 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 towel. Serve almost immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another technique used for frying zucchini blossoms is that of coating them with flour, followed by beaten egg and a final coating of flour. This procedure makes the outer surface even crisper. Alternatively, try baking in the oven at 180°C for 15 minutes for an even lighter and more impalpable result!

 

 

 

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