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Pan-Fried Zucchini Flowers

vbauquetfarre's picture
One of Viviane's all-time favorite recipes: zucchini flowers stuffed with fresh ricotta and herbs from her garden. Once stuffed, they are pan-fried and served piping hot. YUM
  Zucchini flowers 16 Large
  Olive oil 1⁄2 Cup (8 tbs)
For the batter
  Unbleached white flour 1 Cup (16 tbs)
  Sea salt 1⁄2 Teaspoon
  Warm water 3⁄4 Cup (12 tbs)
  Organic egg 1
For the stuffing
  Eggs 1 Large
  Fresh ricotta cheese 1 Cup (16 tbs)
  Shallots 1 Small, finely chopped
  Fresh herbs 3 Tablespoon, finely chopped (Italian parsley, basil, oregano, thyme and sage)
  Ground pepper To Taste

1. In a bowl combine unbleached white flour, sea salt and warm water, whisk them together and let it sit for an hour.
2. Finely chop the mixed herbs and shallots, set aside.
3. In a bowl beat egg add the ricotta cheese, shallots, herbs, sea salt and ground black pepper, mix everything well.
4. Start cleaning the zucchini, Make a slit lengthwise in each flower and remove the stamen.
5. Put a spoon full of the fillings in the center and clos the flower and twist the petals, continue until all done.
6. Add one egg to the batter and whisk well.

7. Preheat the pan on high heat, pour olive oil, dip the zucchini flower in the batter and coat them well.
8. Fry the zucchini flower for 2-3 minutes on each side or until lightly golden.
9. Once done transfer it on a baking sheet, and continue frying with the rest but on medium high heat.

10. Serve the zucchini flowers immediately and hot.

Wrap the herbs in a paper towel it will keep the herbs fresh

Things You Will Need
Mixing bowl
Frying pan
Baking sheet
Slotted spoon

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes

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