These appetizers are favorites all over Italy. Come springtime, menus are chockfull of regional variations. This is a classic filling, but other herbs and seasonings would work well, too. Use your imagination — and what’s on hand.–Rose Gray and Ruth Rogers
Stuffed Zucchini Flowers
1 H, 45 M
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Sift the flour into a bowl, make a well in the center, pour in the olive oil, and stir to combine. Loosen this paste by slowly adding enough warm water, slightly less than 1 cup, to make a batter the consistency of heavy cream. Add 1 teaspoon salt, cover and leave for at least 1 hour.
Remove the stamens and the green bits at the base.
Season the ricotta. Push 1 teaspoon of ricotta and a basil leaf inside each flower. Press together.
Heat the oil to 350°F (175°C) in a deep skillet. Beat the egg whites until stiff, then fold into the batter.
Dip the flowers one at a time into the batter. Tap gently to knock off excess, and carefully place as many as you can without touching into the hot oil. Fry until light brown, then turn to crisp the other side.
Drain on paper towels. Serve warm with lemon.
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Stuffed Zucchini Flowers Recipe © 2004 Rose Gray and Ruth Rogers. Photo © 2004 dolphytv /123RF Stock Photo. All rights reserved. All materials used with permission.