Zucchinni Blossoms: Ricotta Garlic Stuffed

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While in school in Tuscany, we made stuffed zucchinni blossoms and they were incredible. It may be difficult to find the blossoms, but if you ask your produce man, I'm sure he'll help you out.

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Ingredients

  • Stuffing:
  • 12 large zucchinni blossoms
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/3 cup grated Parmesean cheese
  • 1 clove garlic, minced
  • 4 basil leaves, chopped fine
  • 1 teaspoon salt
  • Batter:
  • 2/3 & 1/2 cup flour
  • 1 cup plain soda water
  • 1 pinch of cayenne powder
  • 1 1/2 cup vegetable or peanut oil for frying

Preparation

Step 1

In a heavy pan on the stove, add veg. or peanut oil and heat up to 360*.

Stuffing:

In a mixing bowl, stir in all the stuffing ingredients and mix well, then place in pastry bag with a large tip for piping.

Batter:

Wisk together flour and soda water and cayenne powder until completely blended. (If it seems frothy, it is okay) Set aside to rest.

Open petals of blossoms and gently pipe the ricotta mixture until the blossom is full. Twist the tops to secure. Dip the flower into the batter mixture to fully coate. Let excess drip off and then fry in the heated oil for about 2 to 3 minutes until golden. (Do not crowd the pan)

Put in preheated oven 200* to keep warm before serving. When finished, serve immediately.

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