Ricotta Stuffed Zucchini Blossom

We are 5 days into our holiday and have only eaten in a restaurant twice! Everyday we shop the local markets and then head home to make dinner ourselves.  It has been so nice to cook, each evening, without the usual time pressures and with just a few simple ingredients.  What I love about Italian cooking is that it is so simple and that they use everything.  Nothing goes to waste.  One of the most popular dishes throughout Italy is the fried zucchini blossom.  This is a flower that grows at the top of the zucchini (or courgette) and is usually discarded – but in Italy it is a favorite appetizer! The flavor and texture is very delicate which complements the crispness of the friend batter really nicely.Edit

I am stuffing mine with a fresh ricotta.  If you have never had fresh ricotta, I implore you to go out and seek a Italian deli and ask for it immediately.  It is so light in flavor and in texture and so creamy.  You will never go back to that mass produced, supermarket stuff.  It’s a totally different cheese.

These were so good that I’ve made them 2 nights in a row! P.S The lighting in my country kitchen isn’t the best…

Ricotta Stuffed Zucchini Flowers

  • 4 zucchini flowers
  • 50g of ricotta
  • 1/2 lemon zested
  • 1 cup flour
  • 125ml soda water
  • oil for frying
  • salt and pepper for seasoning

Start by heating your oil in a heavy bottom pot.  You want to have about 2inches depth for ideal frying.  For your batter, combine your flour and soda water, salt and pepper in a small bowl and whisk until there are no lumps.  You should have a consistency of a thinner pancake batter.  If yours is too thick, add more water, if too thin add a little more flour.

Mix your ricotta and lemon zest in a bowl and spoon the mixture into your blossoms.  Coat each blossom in the batter and then fry in the hot oil.

They only take a minute or two to cook.  Make sure to turn them while frying to ensure its evenly cooked.  Remove and drain excess oil on a paper towel.  Season with a little salt. Serve while still hot and cheese will just ooze out. Bon appetito!

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