Flower Power

July 8, 2016

Besides the taste of a really good summer tomato plucked from the garden, a lot of people go gaga over fried zucchini flowers. Offered on restaurant menus, they draw people like a magnet. Maybe it’s their sunny color or the thought of munching their crunchy goodness one after another like potato chips. Whatever the draw, they are delicious either plain or stuffed. Stuffings can vary from cheese to meat. For just plain unstuffed ones, simply coat the flowers in the flour mixture and fry until golden brown. Best hot out of the fryer with coarse salt.

Stuffed Zucchini Flowers
Serves 6

1 cupricotta cheese
¼ cupsParmesan Cheese
1 wholeLemon, juiced and zested
¼ cupminced parsley or basil
Salt And Pepper, to taste
12 wholelarge zucchini flowers
1-½ cupFlour
1 tablespoon baking powder
1-½ cupsclub soda or beer
Sunflower oil for frying

In a bowl mix together the ricotta cheese, Parmesan cheese, lemon zest and juice, parsley or basil. Season with salt and pepper to taste.

Gently open up the flowers and fill each one with the ricotta mixture and close the petals around the filling to secure it in place. Set aside.

In another bowl mix together the flour and baking powder; whisk in the club soda or beer. Set aside.

In a deep heavy-duty pot or deep fryer, heat about 2 inches of oil over medium high heat until shimmering. Coat the flowers evenly in the flour mixture. Fry in batches for 2 minutes per side until golden and crispy.

Remove with slotted spoons and drain on platter lined with paper towel. Season with coarse salt.

More zucchini recipes at www.ciaoitalia.com

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