Pan-fried zucchini flowers with ricotta and fresh herbs

By • March 16, 2011 • 5 Comments

28 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Stuffed with handmade ricotta and fresh herbs these zucchini flowers are succulent.Viviane Bauquet Farre

Serves 4

Batter

  • 1 cup unbleached white flour
  • 1/2 teaspoon sea salt
  • 3/4 cup warm water
  • 1 large organic egg

Stuffing and Flowers

  • 1 large organic egg – lightly beaten
  • 1 cup fresh ricotta cheese
  • 1 shallot – finely chopped
  • 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 16 large or 20 small fresh zucchini flowers
  • 1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)
  1. For the batter - mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
  2. For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
  3. To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.
  4. Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.
  5. To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
  6. Cook's note - The flowers must be served piping hot, they become soggy as they cool.
  7. © 2011 Viviane Bauquet Farre — Food & Style NY LLC. Foodandstyle.com
Jump to Comments (5)

Tags: Appetizers, dinner party, herbs, ricotta, Tuscan, zucchini, zucchini flowers

Comments (5) Questions (0)

Default-small
Default-small
Hib_kitchen

over 3 years ago MyCommunalTable

I am saving this recipe for the first sign of zucchini flowers. Sounds great.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, how I love fiori di zucca! One of the benefits of having a dad with an awesome garden. Thanks for the great recipe!

Viviane_cropped_lr

over 3 years ago Viviane Bauquet Farre

You are so welcome! Thank you so much for your comment... I'm starting a vegetable garden this year. I think I will be planting an entire bed of zucchini plants, just for the flowers!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Recipes like this make me sad that I have to wait until the end of summer for squash blossoms! Lovely.

Viviane_cropped_lr

over 3 years ago Viviane Bauquet Farre

I know just what you mean... except I'll be able to get them as early as late spring. I am already counting the days! Thank you so much for your comment - put a smile on my face.