Zucchini Flowers Stuffed with Herby Ricotta and Cheese
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Depending on how many zucchini flowers you have just mix up more or less ricotta mixture, also some bulbs are bigger than others so I will just give you a step by step procedure instead of exact measurements.
Ingredients
  • Zucchini flowers, leave about 2 inches of stem on, cleaned of dirt and inner pistil
  • FILLING
  • ricotta, ( remove moisture)
  • grated Parmigiano Reggiano (or pecorino)
  • granulated garlic
  • chopped basil and parsley
  • lemon zest
  • salt and pepper
  • 1 disposable pastry bag
  • BATTER
  • seltzer water
  • all purpose flour
  • oil for pan frying
  • Optional, marinara for dipping
Instructions
  1. Make sure the cleaning prep is done on the zucchini flowers with all the pistils removed inside.
  2. Mix up your stuffing mixture in a bowl and this is all done to taste, start with a cup of ricotta and add in maybe ¼ cup of cheese, a couple of tablespoons of herbs, zest of ½ lemon and everything else, adjust to your liking.
  3. Place a disposable pastry bag into a tall glass, fold down sides and fill it with the ricotta mixture, the glass will hold the bag and give you stability as you spoon the filling in.
  4. Cut the tip of the bag off and proceed to fill the cavity of the flowers.
  5. When they're all filled up mix up your batter.
  6. Grab a shallow bowl add a few generous tablespoons of flour and start adding the seltzer water , consistency should be loose yogurt.
  7. Heat your oil in a fry pan, just enough to cover bottom, then swipe your stuffed flower into the batter on both sides and fry until golden on both sides.
  8. NOTE: If you need more ricotta mixture make it, if you need more batter, mix up a little more, depending on how many flowers you have and the size of them.
  9. Place on paper towels to drain. and serve immediately.
  10. Warm up some marinara for swiping!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/07/zucchini-flowers-stuffed-with-herby-ricotta-and-cheese.html