Pan-Fried Zucchini Flowers Stuffed With Ricotta, Goat Cheese, & Fresh Herbs

By nnlester

Ingredients

• 1 Cup All-purpose Flour
• 1/2 Teaspoon Salt
• 3/4 Cup Warm Water
• 1 Large Egg
• Zucchini Flowers
• 20 Medium to Large Zucchini Blossoms, Stamens Removed
• 1/2 Cup Ricotta Cheese
• 1/2 Cup Creamy Goat Cheese
• 3 Tablespoons Finely Chopped Fresh Herbs (Parsley, mint, oregano, thyme, basil are good!)
• Salt & Pepper To Taste
• Sunflower Oil For Frying
• Coarsely Ground Sea Salt

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from italianfoodforever.com

Preparation

Step 1

Mix together the flour, water, and salt in a small bowl until smooth and let sit 1 hour.

When ready to cook the flowers, whisk in the egg.

Mix the ricotta, goat cheese, herbs, salt and pepper in a small bowl.

Using a small spoon, place a spoonful of the stuffing into each zucchini flower, then gently twist the top of the blossom to close.

Heat enough oil to cover the bottom of a large skillet over medium heat until piping hot.

Dip each flower into the batter and add to the pan, cooking in batches 2 to 3 minutes on each side until golden brown.

Arrange the zucchini flowers on a platter and sprinkle on some coarse sea salt.

Serve immediately.