Author Notes
Stuffed with handmade ricotta and fresh herbs these zucchini flowers are succulent. —Viviane Bauquet Farre
Continue After Advertisement
Ingredients
- 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)
Directions
-
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
See what other Food52ers are saying.