Served on a bed of our homemade tomato sauce, these treats are a perfect dish for summer.
Stuffed Zucchini Blossoms with Ricotta and Basil
12-15 zucchini blossoms
3/4 cup ricotta cheese (or goat cheese)
1/2 cup grated parmesan cheese
3 tablespoons fresh basil (or parsley, or a combination)
1/2 cup flour
olive oil for frying
|Step 2 - The Ricotta Mixture|
2. Place the ricotta cheese in a mixing bowl and add the parmesan. Chop up most of the basil, leaving some for garnish, and stir it into the cheeses with some salt and pepper.
3. Take about a tablespoon of the ricotta mixture and carefully stuff it into one of the zucchini blossoms. Don't worry if the leaves tear slightly but try to keep the blossom in-tact. When the blossom is stuffed, twist the ends of the leaves together to seal the filling in. Repeat with the remaining blossoms and set aside.
|Step 3 - Stuffed Zucchini Blossoms|
5. When the oil is hot, dip one of the blossoms in the egg and roll it in the flour, coating it thoroughly and shaking off any excess. Place it in the frying pan. It will sizzle. Repeat with the remaining blossoms, cooking them in batches to prevent over-crowding the pan. Cook each one until golden brown on each side. As each finishes cooking, remove it carefully and drain it briefly on paper towels before placing it on a plate.
6. Arrange the zucchini blossoms on a bed of our homemade tomato sauce and top with torn basil. Serve immediately.
Serves 2-4 as an appetizer or side-dish.