Ever dreamt of crafting the perfect filled zucchini flower but lacked of inspiration? I’ve crafted a recipe that’s both effortlessly simple and irresistibly intriguing. A play of sweet and bitter notes from the pomegranate reduction, the satisfying crunch of fried zucchini paired with the crispiness, and the creamy richness of the ricotta filling, taking your culinary experience to new heights.
2 Comments
im losing brain cells starting now.
Nailed it, my grandma used to make them all the time (not filled tho, just fried) ahah, you just got a new subscribers from Italy❤