It is that time of year again for the stuffed zucchini flowers…. you can only have these for a short period of time – so get ready for this annual delicacy.
On their own – they do not taste like anything – but they are perfect for stuffing….
You will need. Fresh Picked Zucchini Flowers.
For the stuffing you need: ½ c of ricotta cheese, grated Romano Cheese, shredded mozz, 1 egg (beaten) s&p
For the batter you need: 2 eggs, ¼ c whole milk, ¼ c of flour, ¼ c of the grated Romano cheese and some chopped basil.
Clean the zucchini flowers and carefully remove the stamen. (Do not remove the stem – as you will need it to grasp when dipping and frying) (The stamen is the pollen producing “reproductive organ” of the flower. – while the stem is the stem!)
Mix the stuffing ingredients in a bowl and then place in a Ziplock bag with one of the corners snipped off – just enough to make a pastry bag.
Now – place the tip of the bag into the flower and gently squeeze a small amount of the mixture into the blossom – do not overstuff it. Gently twist the flower to close the end and place in the fridge for 20 mins.
For the batter – scramble the eggs, add the milk, flour, cheese, and basil. Mix well – it should be thick like a pancake batter…. if it is too thin – it will not adhere to the flower.
Take the flowers out of the fridge
Now add the olive oil to a large frying pan that will accommodate 4 or 5 blossoms at a time and heat it up….
Dredge the flowers in the batter and then place in the hot pan – do not overcrowd them.
Fry until golden brown and then flip to fry the other side. (2 mins max/side). Remove and place on a plate lined with a paper towel – this will help to drain off the excess oil.
Using a white platter – cover with some arugula and then place the flower on top of the arugula and then sprinkle a bit more Romano cheese on top. It is all in the presentation…. You need to please the eye to please the pallet.
