Fried Zucchini Flowers with Goat Ricotta and Golden Tomato Oil

1. 1

   Pick through open zucchini flowers to remove stamens and check for bugs.

2. 2

   In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning.

3. 3

   Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside.

4. 4

   Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth.

5. 5

   Pour through strainer into bowl and set aside.

6. 6

   In a 10- to 12-inch non-stick saute pan, heat virgin olive oil until smoking.

7. 7

   Place 4 flowers into pan at a time and cook until golden brown on both sides.

8. 8

   Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.