Zucchini flowers are not only pretty, they are also delicious!
They are so light and delicate, which is why we love to stuff them with cheese, batter them and fry ’em up!
These stuffed and fried zucchini flowers are a great starter dish or even a special side dish. They are also a great way to add colour to your dinner table. Best of all, this is also a quick and easy recipe to make.
Although the flowers come from zucchini (courgette), the Italians call them ‘pumpkin flowers’.
In Italian, pumpkin is ‘zucca’ and zucchini ‘zucchine’. Pumpkin and zucchini flowers are very similar, given that pumpkin and zucchini are from the same family of squash.
Fiori di Zucca Ripieni e Fritti – Stuffed and Fried Zucchini Flowers
12 zucchini flowers
200 g ricotta
60 g grated parmesan cheese
salt and pepper
oil for frying
Delicately but thoroughly clean the zucchini flowers, eliminating the little green leaves at the base and the internal stamen of the flower. Separate one egg and mix the yolk with the ricotta, parmesan, salt and pepper. Stuff the flowers gently, being careful not to break the flowers. Close, then dust in flour. Start to heat the oil in a skillet. Separately beat the remaining egg whites and yolk, pass the floured flowers in the egg batter and then fry in the heated oil. Once golden on either side, dry on paper, salt lightly and serve hot.