Ricotta and gorgonzola stuffed zucchini flowers, battered and fried
Vincenzo's Plate · ♥ 1.9K likes · 69.9K views · 15 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- zucchini flowers
- 250 g fresh ricotta
- 1 whole lemon
- sparkling water
- sunflower oil
Heat sunflower oil to 180C, or until bubbles form around a toothpick.
Ingredients and oil temperature
Open each zucchini flower gently and remove the pistil inside. Place the flowers in water so they relax and soften, which makes them easier to close.
- gorgonzola or blue cheese
Filling: combine the ricotta, gorgonzola and lemon zest; break up the ricotta with a fork and mix.
Ricotta, gorgonzola and lemon filling
Add a splash of sparkling water and mix; add another splash as needed until creamy but not runny. Taste; no salt needed.
Fill a piping bag or a Ziploc bag, press the filling into one corner and cut a small opening.
- 1 whole egg
- plain flour
Batter: put the egg into the flour and mix, adding cold sparkling water gradually until very thick but slightly runny.
Making the pastella batter
Take the flowers out of the water, pipe in the filling, stopping short so they can close, then cross the petals over and press to seal, using the moisture to help.
Pass each filled flower through flour to seal it further and let rest while the others are filled.
Dip each flower in the batter, let the excess drip off and fry, three at a time so the oil stays hot. Spoon oil over the top and keep turning so both sides cook evenly without burning, until crunchy and hard on the outside.