Crispy Zucchini Flowers Stuffed with Ricotta and Mint

Crispy Zucchini Flowers Stuffed with Ricotta and Mint
Crispy Zucchini Flowers Stuffed with Ricottan and Mint might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 19g of protein, 23g of fat, and a total of 510 calories. From preparation to the plate, this recipe takes around 1 hour. If you have vegetable oil, a few sprigs parsley, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

1
These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura.
Ingredients you will need
Zucchini BlossomsZucchini Blossoms
ZucchiniZucchini
2
Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
ParmesanParmesan
Ricotta CheeseRicotta Cheese
Chili PepperChili Pepper
NutmegNutmeg
MintMint
Equipment you will use
BowlBowl
3
To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SaltSalt
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Mixing BowlMixing Bowl
4
Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine.
Ingredients you will need
Heavy CreamHeavy Cream
White WineWhite Wine
All Purpose FlourAll Purpose Flour
WineWine
DipDip
Equipment you will use
WhiskWhisk
5
Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like.
Ingredients you will need
Zucchini BlossomsZucchini Blossoms
ZucchiniZucchini
6
With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!)
Ingredients you will need
CrostiniCrostini
Ricotta CheeseRicotta Cheese
7
Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Paper TowelsPaper Towels
TongsTongs
8
Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep.
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Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
9
Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature.
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PotatoPotato
Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
10
Remove the potato from the pan.
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PotatoPotato
Equipment you will use
Frying PanFrying Pan
11
One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels.
Ingredients you will need
ZucchiniZucchini
ParsleyParsley
Ricotta CheeseRicotta Cheese
DipDip
Cooking OilCooking Oil
Equipment you will use
Paper TowelsPaper Towels
Frying PanFrying Pan
12
Remove to a plate or board and sprinkle with a good pinch of salt and the remaining chile and mint.
Ingredients you will need
Chili PepperChili Pepper
MintMint
SaltSalt
13
Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick!
Ingredients you will need
LemonLemon
14
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DifficultyExpert
Ready In1 h
Servings4
Health Score39
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