Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufala e Pomodori
Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufalan e Pomodori requires around 45 minutes from start to finish. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 485 calories, 17g of protein, and 38g of fat per serving. A few people really liked this hor d'oeuvre. A mixture of zucchini flowers, opal basil, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.
In a medium bowl, combine the ricotta, egg, scallion, nutmeg and salt and pepper to taste. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of the filling and set aside.
In a medium bowl, place the tomatoes and toss with the 2 tablespoons olive oil, basil and salt and pepper, to taste, and set aside.
In a 10 to 12-inch saute pan, heat the remaining 1/2 cup olive oil over high heat until smoking.
Place 4 flowers at a time into the pan and cook until golden brown on both sides.
Arrange 3 blossoms on each plate, pile some of the dressed tomatoes in the center of each plate, tear the basil leaves over the plates, sprinkle with salt and serve immediately.