Fiori di Zucchine Ripieni
Zucchini flowers grow abundantly throughout the summer months in Italy. This recipes stuffs the entire flower which is then flash-fried. Although the flowers are used in salads, frittatas and pasta, this recipe is everyone's favorite.
- 12 Zucchini flowers
- 250 grams Mozzarella (chopped, as needed)
- 500 grams Ricotta
- Several leaves of Fresh Basil
- Parmigiano Reggiano (grated, to taste)
- Flour (as needed)
- 2 Eggs (beaten, as needed)
- Salt & Pepper (to taste)
- Peanut or Sunflower Oil (for frying)
Clean the zucchini flowers in cold water. Pull off all stems around the outside of the flower and remove inside stem gently.
Next, prepare the filling. Mix together the chopped mozzarella (squeeze off extra liquid if needed), ricotta, several leaves of fresh basil that have been torn into small pieces, and grated Parmigiano Reggiano, to taste. Add salt and pepper, to taste.
Fill each zucchini flower with the cheese filling and gently twist the ends of the flower to close. Dip each flower in the flour, then the beaten egg, then bread crumbs.
Heat peanut or sunflower oil in a large frying pan until very hot. Immerse each flower gently in the hot oil. Fry the flowers until golden, turning as needed to cook evenly.
Remove from oil, transfer to paper-towel-lined plate to drain and serve immediately with a sprinkle of Parmesan cheese, sea salt and chopped fresh basil, as desired.