Fiori di Zucca
Fried zucchini flowers are best when picked early in the morning so we always have them for breakfast. A delicate delight that we look forward to every season. Filled with 3 cheeses, this recipe has a creamy inside and a light crunch on the outside.
Fried Zucchini Flowers
6 zucchini flowers
1/2 cup ricotta cheese
3 tablespoons mozzarella, shredded
2 tablespoons parmigiano, grated
salt and pepper to taste
1 egg
1 teaspoon milk
1 tablespoon flour
olive oil for frying
Pick zucchini flowers early in the morning when they are partially open. Carefully remove stamen, inner part, wash and pat dry. Combine ricotta, mozzarella, parmigiano, salt and pepper. In a flat bowl mix egg, milk and flour beat with a fork till smooth. Put cheese in a pastry bag or plastic bag and snip a corner, fill flowers, gently squezze cheese to fill flower. Dip in egg then fry in a small frying pan with olive oil. I fry 2 at a time then place on paper towels and salt. Serve hot.
Fried zucchini flowers are best when picked early in the morning so we always have them for breakfast. A delicate delight that we look forward to every season. Filled with 3 cheeses, this recipe has a creamy inside and a light crunch on the outside.
Fried Zucchini Flowers
6 zucchini flowers
1/2 cup ricotta cheese
3 tablespoons mozzarella, shredded
2 tablespoons parmigiano, grated
salt and pepper to taste
1 egg
1 teaspoon milk
1 tablespoon flour
olive oil for frying
Pick zucchini flowers early in the morning when they are partially open. Carefully remove stamen, inner part, wash and pat dry. Combine ricotta, mozzarella, parmigiano, salt and pepper. In a flat bowl mix egg, milk and flour beat with a fork till smooth. Put cheese in a pastry bag or plastic bag and snip a corner, fill flowers, gently squezze cheese to fill flower. Dip in egg then fry in a small frying pan with olive oil. I fry 2 at a time then place on paper towels and salt. Serve hot.
