- Preparation time
- Cooking time
- 12 zucchini flowers 12 zucchini flowers with stems Zucchini flowers
- 9 oz 250 gr Ricotta Cheese
- 3 tablespoons 3 tablespoons freshly grated Parmesan Cheese
- 1 tablespoon 1 tablespoon Parsley
- 2 anchovies 2 anchovies fillets in oil, chopped Anchovies
- 4 eggs 4 eggs Eggs
- Oil to deep fry
- 9 oz 250 gr dried Breadcrumbs
- Salt and Pepper to taste
In a large bowl mix to combine ricotta cheese, anchovies, parmesan cheese, 2 egg yolks and parsley.
Fill each flower with the mixture, using a piping bag. If they blossoms too closed, keep their stems in fresh water for a while: they will open like any flower, and you will work easly.
Beat the eggs in a large bowl. Dip a zucchini flower at a time in the beaten eggs to coat completely, letting the excess drip off, and coat with the dried bread crumbs.
Close the tops turning tips of blossom.
Fry the flowers in hot oil for 2 minutes until crisp and golden brown. Drain and serve hot or warm.
This exquisite recipe will surprise you. It is used to be made with anchovies fillets in oil, but you can try many variations: canned tuna, mozzarella diced into small cubes etc… and you can also try it with pumpkin flowers.
It’s a perfect side for any summer meal, both with meat or seafood, or you can serve some as an appetizer for a special aperitivo.
I suggest a glass of white wine, better is a little bit sparkling, like Pinot.