Ricotta Stuffed Zucchini Flowers

1. 1

   Mix together the ricotta, egg, grated cheese, and basil.

2. 2

   Season with salt and pepper.

3. 3

   Remove the stamens from the flower and gently open.

4. 4

   Use either a small spoon or a pastry bag and fill each blossom with a tablespoon or so of filling.

5. 5

   Gently pinch the end of the flower closed and twist slightly.

6. 6

   Beat the egg with a tablespoon of water until frothy.

7. 7

   Dip the flowers first in the egg, and then into the flour turning them to lightly coat all sides.

8. 8

   Heat the oil in a frying pan and once hot fry the zucchini flowers for a couple of minutes on each side or until they are golden brown.

9. 9

   Do not overcrowd the zucchini in the pan.

10. 10

    Place on a paper towel lined plate and continue to cook the rest of zucchini flowers.

11. 11

    To serve, first spoon the sauce into the center of a plate and fan the zucchini flowers on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.