Ricotta-Stuffed Zucchini Flowers
Ricotta-Stuffed Zucchini Flowers
The delicate and beautiful zucchini flower was once discarded by many… can you imagine? This is a real stand-alone dish, no accompaniments required — just a glass of wine and an appetite. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
Servings
10
Ingredients
- 1 cup corn starch
- 1/2 cup self-rising flour, plus extra for dusting
- 1 1/2 cup iced water
- 5 ounce fresh ricotta
- 1 tablespoon finely grated lemon zest
- 3 tablespoon chopped basil
- 3 tablespoon chopped dill
- 1/2 cup finely grated pecorino
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
- 20 baby zucchini, with flowers attached
- vegetable oil, for deep-frying
Directions
- Place the corn starch, flour, and iced water in a bowl, mixing with a spoon until just combined but still a bit lumpy. Allow to stand for 15 minutes.
- In another bowl, place the ricotta, lemon zest, basil, dill, pecorino, pepper, and salt. Mix together with a spoon.
- Using a teaspoon, gently spoon the ricotta mixture into each zucchini flower, then twist the petals around to enclose the filling.
- Fill a deep, medium-sized saucepan with about 5–6 centimeters (2 inches) vegetable oil. Place over high heat until hot.
- Meanwhile, spread some extra flour on a flat plate. Dust each zucchini with the flour, setting them aside on a tray until the oil is heated through.
- One by one, dip each floured zucchini into the batter, then carefully lower into the hot oil and cook in small batches, four or five at a time, for 2 minutes, or until the batter is golden. Remove with a slotted spoon and drain on paper towel.
- Transfer to a serving platter and serve hot.
- Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)