Finally I got it! Thanks to my collegue Cristina’ advice I found zucchini flowers at the farmer’s market.
I was too happy that couldn’t resist to cook it and even I promised to make something light I immediately fried theese delicious bites!
Soft inside and crunchy outside: an unforgivable appetizer, let’s cook it!
SERVES 4 PEOPLE
READY IN 15 MINUTES
INGREDIENTS:
16 zucchini flowers
1 tablespoon extra virgin olive oil
1 teaspoon onion, chopped
2 zicchini
2 tablespoons Ricotta cheese
1 tablespoon Parmesan cheese
2-3 dreied tomatoes in oil
salt to taste
6 oz all-purpose flour
1 cup beer
1 tablespoon extra virgin olive oil
1 pinch salt
Frying oil to taste
STEP 1: CLEAN ZUCCHINI FLOWERS
Place one zucchini flower on the cutting board and cut the stem off.
Remove the stamen inside, then dip flowers into water and carefully wash them. Finally gently pat them dry with a paper towel.
STEP 2: COOK THE ZUCCHINI
Place oil and onion in a pan and let golden. Add grated zucchini and cook for 5 minutes.
STEP 3: COMPLETE THE FILLING
Place cooked zucchini in a bowl and add: Ricotta, Parmesan cheese, dried tomatoes (minced) and salt. Mix with a spoon.
STEP 4: FILL THE FLOWERS
Fill the flowers using a teaspoon. Cheese, Parmesan cheese, dried tomatoes (chopped).
STEP 5: MAKE THE BATTER
Place in a bowl: all-purpose flour, beer, oil and salt and beat with a whisk to get a stiff batter (if necessary add more flour).
STEP 6: COOK
Dip stuffed zucchini flowers into the batter
and then dip them into hot oil until golden.
#getBready & enjoy your meal
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