Fried Zucchini Flowers with Buffalo Ricotta: Fiori

Name: Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufala e Pomodori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh buffalo ricotta (cow's milk is an acceptable substitute); 1 egg; 2 scallions, thinly sliced; 1/4 teaspoon freshly grated nutmeg; Salt and pepper, to taste; 12 zucchini flowers, stamens removed; 1 pound fresh golden tomatoes, roughly chopped, or golden cherry tomatoes, cut in half; 1/2 cup plus 2 tablespoons extra virgin olive oil; 8 leaves basil; 8 leaves opal basil; 1 teaspoon salt

Servings: persons

1 cup fresh buffalo ricotta (cow's milk is an acceptable substitute)
1 egg
2 scallions, thinly sliced
1/4 teaspoon freshly grated nutmeg
Salt and pepper, to taste
12 zucchini flowers, stamens removed
1 pound fresh golden tomatoes, roughly chopped, or golden cherry tomatoes, cut in half
1/2 cup plus 2 tablespoons extra virgin olive oil
8 leaves basil
8 leaves opal basil
1 teaspoon salt

1
In a medium bowl, combine the ricotta, egg, scallion, nutmeg and salt and pepper to taste.
2
Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of the filling and set aside.
3
In a medium bowl, place the tomatoes and toss with the 2 tablespoons olive oil, basil and salt and pepper, to taste, and set aside.
4
In a 10 to 12-inch saute pan, heat the remaining 1/2 cup olive oil over high heat until smoking.
5
Place 4 flowers at a time into the pan and cook until golden brown on both sides.
6
Arrange 3 blossoms on each plate, pile some of the dressed tomatoes in the center of each plate, tear the basil leaves over the plates, sprinkle with salt and serve immediately.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh buffalo ricotta (cow's milk is an acceptable substitute), 1 egg, 2 scallions, thinly sliced, 1/4 teaspoon freshly grated nutmeg, and more.

Yes, Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufala e Pomodori falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufala e Pomodori

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions