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Original Italian name: Fiori di zucca ripieni
Place of origin: Sicily, Southern Italy
Stuffed pumpkin or zucchini flowers
Ingredients (serves 3)
2 eggs
2 tablespoon plain flour
12 zucchini flowers
200 g fresh ricotta
1 teaspoon nutmeg, freshly grated
1 teaspoon of chives, snipped or 4 fresh basil leaves, chopped
1 egg, lightly beaten
3 tablespoon parmesan, freshly grated
salt and freshly milled pepper
olive oil for frying
Method
To make the batter lightly beat the eggs in a bowl. Add the flour and mix it. Stir in 3 tablespoon cold water to make an even butter. Set aside. Carefully clean the zucchini flowers, rinsing the outside under running water and removing any insects from the inside of the flower.
To make the filling combine the ricotta, nutmeg, chives, egg, parmesan, salt, pepper and spoon this mixture into the flowers. Carefully twist the tips of the flowers closed to prevent the mixture falling out. Heat the generous amount of oil in a large pan. Dip the flowers in the butter and fry one at a time in the hot oil until golden brown in color, turning occasionally. Drain off excess oil on paper towel and serve.
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