Zucchini Flowers Stuffed with Ricotta Recipe

Ingredients:

10-12 medium-sized zucchini flowers
1 cup ricotta cheese
2 cloves garlic, minced
1/4 cup parmesan cheese, grated
1/4 cup breadcrumbs
1 egg, beaten
1 tbsp. fresh parsley, chopped
Salt and pepper to taste
Vegetable oil for frying

Instructions:

Clean the zucchini flowers by removing the stems and stamens. Rinse them under cold water and pat them dry with paper towels.
In a mixing bowl, combine the ricotta cheese, minced garlic, parmesan cheese, breadcrumbs, beaten egg, chopped parsley, salt and pepper. Mix well to form a smooth and creamy filling.
Carefully stuff each zucchini flower with the ricotta mixture, using a teaspoon or piping bag.
Close the petals of the zucchini flowers around the filling, securing it with a toothpick in the stem end.
In a frying pan, heat the vegetable oil over medium-high heat until it reaches 375°F.
Gently place the stuffed zucchini flowers into the hot oil, a few at a time, and fry them until they are golden brown and crispy, about 2-3 minutes per side.
Remove the fried zucchini flowers from the pan with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the stuffed zucchini flowers hot, as an appetizer or side dish. Enjoy!

Verdict:

Zucchini flowers stuffed with ricotta are a delicious and sophisticated dish that will impress your guests with their delicate flavor and beautiful appearance. The creamy and savory filling pairs perfectly with the crispy and tender zucchini petals, creating a perfect balance of textures and flavors. This recipe is easy to prepare and can be served as a fancy appetizer or a side dish, making it a versatile addition to any menu.