Stuffed Zucchini Flowers

These stuffed zucchini flowers take me right back to our Italian holidays, where every meal felt like a celebration of simple, fresh ingredients. I remember sitting ifor cozy dinners, savouring the delicate crunch and creamy filling of these flowers, each bite capturing the essence of Italian summers. The vibrant colors, the fragrant herbs, and the creamy ricotta filling wrapped in a light, crispy batter make these zucchini flowers not just a dish, but a delightful memory of warm evenings and leisurely dinners. They’re the perfect appetizer to share with loved ones, bringing a touch of Italy to our table every time.

Stuffed zucchini flowers are a delicate and delicious Italian appetizer. Here’s a classic recipe:

Ingredients:

• 12 zucchini flowers

• 200g ricotta cheese

• 50g grated Parmesan cheese

• 1 garlic clove, minced

• 1 tablespoon chopped fresh basil (or parsley)

• Salt and pepper to taste

• about 100g all-purpose flour

• 1-2 egg yolks

• Vegetable oil for frying

Enjoying cosy cooking and dinners under the pergola, listening to the sound of nature as the evening sky falls into sunset

Instructions:

1. Prepare the zucchini flowers:

   • Gently rinse the zucchini flowers under cold water and pat them dry with a paper towel. Carefully remove the stamens from inside the flowers without tearing the petals.

2. Make the filling:

   • In a bowl, mix the ricotta cheese, grated Parmesan, minced garlic, chopped basil (or parsley), salt, and pepper until smooth and well combined.

3. Stuff the flowers:

   • Using a small spoon or a piping bag, gently stuff each zucchini flower with the ricotta mixture. Be careful not to overfill them, and twist the petals at the top to close the flower.

   • Dip the flower in egg yolk, then roll in a bit of plain flour. Add a pinch of salt.

4. Fry the zucchini flowers:

   • Heat vegetable oil in a large frying pan over medium heat. The oil should be hot but not smoking.

   • Carefully place the coated flowers into the hot oil and fry until golden brown, turning them occasionally, for about 2-3 minutes on each side.

5. Drain and serve:

   • Remove the fried zucchini flowers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   • Serve immediately

enjoying the beautiful countryside view in Umbria from our villa