Dining and Cooking
Zucchini Flower Magic! Easy Recipe You NEED to Try!
In Appetizers and Dips

Zucchini Flower Magic! Easy Recipe You NEED to Try!



Zucchini Flower Magic! Easy Recipe You NEED to Try!

Ingredients:
For the Filling:

250g ricotta cheese
30g grated Parmesan cheese
Salt and pepper, to taste
A pinch of ground nutmeg

For the Batter:
1/2 cup all-purpose flour
1/2 cup water
A pinch of salt

For Frying:
Plant oil (sunflower, canola, or vegetable oil)

Other Ingredients:
10-12 zucchini flowers (ensure they are clean and dry)

Instructions:

Prepare the Filling:

In a mixing bowl, combine the ricotta, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix well until smooth and creamy.
Gently open the zucchini flowers and remove the pistils (the inner part of the flower) without tearing them.
Carefully spoon or pipe the ricotta mixture into the center of each flower. Twist the top of the flower to seal the filling inside.

Prepare the Batter:

In another bowl, whisk together the flour, water, and a pinch of salt until smooth. The batter should have a slightly thick but runny consistency. Add a bit more water if it’s too thick.

Frying:

Heat about 1 inch of plant oil in a large pan over medium heat.
Dip each stuffed flower into the batter, ensuring it’s fully coated.
Fry the flowers in the hot oil, turning them occasionally, until they are golden and crispy (about 2-3 minutes per side).
You can fry flowers even without the filling, it is stil delicious.

Serve hot as an appetizer or side dish. Enjoy!
Tips:
Make sure the oil is hot before frying to ensure a crispy exterior.
Serve with a squeeze of lemon or a light tomato sauce for extra flavor!

2 Comments

  2. @YannaHusaar

    Ingredients:

    For the Filling:

    250g ricotta cheese

    30g grated Parmesan cheese

    Salt and pepper, to taste

    A pinch of ground nutmeg

    For the Batter:

    1/2 cup all-purpose flour

    1/2 cup water

    A pinch of salt

    For Frying:

    Plant oil (sunflower, canola, or vegetable oil)

    Other Ingredients:

    10-12 zucchini flowers (ensure they are clean and dry)

    Instructions:

    Prepare the Filling:

    In a mixing bowl, combine the ricotta, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix well until smooth and creamy.

    Gently open the zucchini flowers and remove the pistils (the inner part of the flower) without tearing them.

    Carefully spoon or pipe the ricotta mixture into the center of each flower. Twist the top of the flower to seal the filling inside.

    Prepare the Batter:

    In another bowl, whisk together the flour, water, and a pinch of salt until smooth. The batter should have a slightly thick but runny consistency. Add a bit more water if it's too thick.

    Frying:

    Heat about 1 inch of plant oil in a large pan over medium heat.

    Dip each stuffed flower into the batter, ensuring it's fully coated.

    Fry the flowers in the hot oil, turning them occasionally, until they are golden and crispy (about 2-3 minutes per side).

    You can fry flowers even without the filling, it is stil delicious.

    Serve hot as an appetizer or side dish. Enjoy!

    Tips:

    Make sure the oil is hot before frying to ensure a crispy exterior.

    Serve with a squeeze of lemon or a light tomato sauce for extra flavor!

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