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1
Start off by cleaning your zucchini flowers.
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2
Check the insides for petals or small bugs.
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3
(I know, its yucky, but they can sneak in there!)
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4
Rinse them and then pat them dry.
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5
In a medium bowl, add your ricotta, salt, pepper, crushed red pepper, garlic powder, parsley and dried Italian seasonings.
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6
Mix until well combined.
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7
Set aside.
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8
In a shallow dish or container, add your cornstarch, flour, baking powder, salt, black pepper, garlic powder and Italian seasoning.
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9
Lightly mix with a fork.
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10
In a bowl, crack and whisk your egg.
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11
Take a zucchini flower and gently open it and add a teaspoon of the ricotta mix, then roll it in the cornstarch mix and then dip in the egg.
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12
Set aside on a separate plate.
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13
Continue doing this until all of your zucchini flowers are covered.
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14
If you need more egg, you can always crack another.
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15
Prepare a medium size deep pot over medium-high heat and add your 1 1/2 cups of oil.
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16
When the oil is hot, gently place in your zucchini flowers.
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17
Place as many into the oil as you can but dont crowd the panfry in batches if needed.
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18
Each flower should take around 3-5 minutes to fry.
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19
As they are each done frying, remove them from the oil and place them on a wire rack to cool (a wire rack will also help them avoid steaming up).
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20
There is a chance you may have some cornstarch mix left over, so you will just have to throw it out, or use it for another purpose.
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21
Eat right away while they are still nice, hot and crunchy!
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22
Buon appetito!
