Stuffed Zucchini Flowers
Ingredients
- For the batter
- For the zucchini flowers
Directions
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.
Recipe Testers' Tips
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Gabriella K.
The batter on these fritters is extremely light thanks to the whipped egg whites. The filling is classic and is delicious as is or you can add some garlic paste or lemon zest for a little extra punch of flavor.