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Ricotta-stuffed zucchini flowers fried in yeasted batter

Laura in the Kitchen · ♥ 803 likes · 33.9K views · 3 min video

Read about ricotta in the BrightCulinary Book

Ricotta-stuffed zucchini flowers fried in yeasted batter, from the video
Timestamp
Ingredients
Method
Techniques
  • 12 whole zucchini flowers
  • 1 cup fresh ricotta
▶ 0:29
  • yeasted batter
Make a yeasted batter.
Yeasted batter and fresh ricotta filling
▶ 0:53
  • parm
  • salt
  • pepper
Mix fresh ricotta with plenty of parm, salt and pepper for the filling.
▶ 1:07
Leave or remove the small attached zucchini; take out the centre of each flower.
Stuffing and sealing the flowers
▶ 1:23
Stuff the bottom of each flower and seal the top of the petals around the filling; set aside.
▶ 1:40
Let the batter bubble up, about an hour.
Frying until goldenFryingRead
▶ 1:40
  • hot oil
Dip the flowers in batter and fry in hot oil a couple of minutes on each side until golden brown.
▶ 2:13
  • 2 whole baby zucchini
Variation: slice the baby zucchini (or the flowers) very thin into the leftover batter and fry by the spoonful.
Fritters from leftover batterSlicingRead