This is one of my favorites to make as antipasto for my pasta making dinner class in Florence. When the zucchini flowers are in season, they’re such a treat!
You can see details for my recipe here:
https://www.thedolcevitaexperience.com/recipes/stuffed-zucchini-blossoms
Have you ever had stuffed zucchini blossoms? They’re the flowers that come with the zucchini stuffed with cheese, battered and fried. And one of the best things about zucchini season, we sometimes make them as an anti pasta at my pasta making dinner class during the summer. I make mine filled with chopped mint, basil, fresh mozzarella, ricotta, grated parmesano, lemon zest, and salt to taste. Then I remove the inner part of the flour, pipe the filling in, and then make the batter. First, I add sparkling water to a bowl and slowly whisk in the flour, one spoon at a time. And you want to whisk it until it’s smooth before adding the next batch of flour. The mixture should be close to pancake batter consistency. At the end, I’ll add some baking powder, whisk it in, and you let the batter rest 15 minutes. Then, I carefully dip the stuffed blossoms in the batter and fry them for a few minutes on each side until golden. I immediately place them on a plate lined with paper, slightly sprinkled with salt, and then they’re ready for your Betty Diva anti pesto.
Dining and Cooking