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Author Notes: Stuffed with handmade ricotta and fresh herbs these zucchini flowers are succulent. - Viviane Bauquet Farre
- 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)
- 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.
- For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
- 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.
- 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.
- To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
- Cook's note - The flowers must be served piping hot, they become soggy as they cool.
- © 2011 Viviane Bauquet Farre — Food & Style NY LLC. Foodandstyle.com
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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