Project Description

Zucchini flowers have become much more readily available, and they are delicious stuffed. I am always a little disappointed when thy are simply battered and deep fried, as then all you can taste is oil and batter.

1 punnet zucchini flowers

Stuffing

1 slice thick white bread

1/4 cup (60ml) milk

1/2 teaspoon salt

2/3 cup (125g) ricotta cheese (or chévere)

1/4 teaspoon chopped fresh oregano or 2 tablespoons chopped basil

1 clove garlic, crushed

1/4 cup (25g) grated Parmesan cheese

1 egg yolk

ground pepper

Batter

breadcrumbs, cornmeal or beer batter

oil for frying

 

Soak bread in milk and, when soft, squeeze dry. Mix all stuffing ingredients together, adding some milk if the mixture is too stiff.

Spoon or pipe the stuffing into the zucchini flowers. Then steam the flowers or dip in flour, beaten egg and breadcrumbs, cornmeal or beer batter and fry.

 

This recipe comes from my Plates: real food for fast people cookbook.