Pan-Fried Zucchini Flowers With Ricotta And Fresh H

Name: Pan-Fried Zucchini Flowers With Ricotta And Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
For the stuffing - mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
3
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.
4
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. Saute for 2 to 3 minutes until golden. Flip the flowers and continue to saute 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.
5
To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
6
Cook's note - The flowers must be served piping hot, they become soggy as they cool.
7
2011 Viviane Bauquet Farre - Food & Style NY LLC. Foodandstyle.com

618

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: Batter, 1 cup unbleached white flour, 1/2 teaspoon sea salt, 3/4 cup warm water, and more.

Yes, Pan-Fried Zucchini Flowers With Ricotta And Fresh Herbs 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!

Pan-Fried Zucchini Flowers With Ricotta And Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions