Stuffed Zucchini Flowers (Blossoms)
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 12 zucchini flowers (blossoms)
  • 1 cup ricotta cheese
  • 1 large, organic egg
  • ⅓ cup of freshed grated Parmigiano cheese
  • 1 clove of garlic minced
  • 4 fresh basil leaves, finely chopped
  • ½ tsp salt
  • ⅔ cup of all-purpose flour (see notes for alternatives)
  • 1 cup of soda water (see notes for alternatives)
  • 1½ cups of olive oil, vegetable oil or canola oil
Instructions
  1. Rinse flowers under light stream of water (remember they are delicate) or gently wipe them with a damp paper towel.
  2. Place the flowers on a paper towel while you prepare the batter.
  3. Whisk together the flour and soda water. It will appear frothy, which is normal.
  4. Set aside while you prepare the filling.
  5. Mix together the ricotta, Parmigiano, basil and egg.
  6. Keep mixing until the cheese forms a smooth consistency.
  7. Place mixture into a piping bag or Ziploc bag (snip a corner).
  8. Gently open the petals and remove the pistil with your fingers or a scissor.
  9. Carefully pipe in about 1-2 tablespoons of filling into each flower. They will swell as you fill them!
  10. Leave enough room at the top to twist the top of the petals together and close the filling within the flower.
  11. Dip each flower one by one into the batter, holding it over the bowl to allow the excess batter to drip off.
  12. Carefully lower the flowers one by one into the oil for approximately 2-3 minutes.
  13. Remove the flowers from the oil with a slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers.
  14. Sprinkle salt and serve immediately.
Notes
The batter can also be made two other ways we enjoy:

1) Substitute the soda water with ice cold water for a lighter batter.
2) Instead of flour, beat an egg and add 1 cup of beer
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2014/07/stuffed-zucchini-flowers-blossoms/