Mangia: Ricotta Stuffed Zucchini Blossoms

Simply a new favorite of mine! I love these little beauties so much. Walking through the market, I saw these and realized they won’t be in season for much longer. Zucchini blossoms are in season during the summer months so they most likely will not be available in a few weeks. They are so easy to make as well!

Amazing Stuffed Zucchini Blossoms

Ingredients:

  • 8-10 zucchini blossoms
  • 1/2 cup fresh whole milk ricotta
  • salt & pepper
  • olive oil
  • 2 eggs
  • 1/4 cup dry white wine
  • oil for frying
  • 1 1/2 cups of all purpose flour

Start by gently washing the flowers and removing the stamen from inside of them. Pat dry with a paper towel.

Amazing Stuffed Zucchini Blossoms

In a small bowl, combine the ricotta with salt & pepper to taste. Gently put a scoop of ricotta in each flower and gently close the tops to ensure your ricotta will not fall out.

Amazing Stuffed Zucchini Blossoms
Amazing Stuffed Zucchini Blossoms

In a medium bowl, slightly beat the eggs. Then add the white wine, a little olive oil, and flour. ย Your batter should be pretty thick, enough to coat the flowers and not drip off. Season with salt and pepper.

Heat the oil in a frying pan over medium high heat. Once the oil is very hot, coat a flower in the batter and fry. Be sure not to overcrowd the pan as this will lower the temperature of the oil. Place the cooked flowers on a plate over paper towels to soak up the extra oil. Sprinkle with a little more salt and serve right away.

 

Buon appetito!

Screen shot 2013-12-29 at 9.54.53 PM

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