Pan-fried zucchini flowers with ricotta and fresh herbs

Batter

• 1 cup unbleached white flour
• 1/2 teaspoon sea salt
• 3/4 cups 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