appetizer Deep Fried Italian Pub food quick meals Recipes Vegetarians

Herbed Ricotta Zucchini Flowers

zucchini flowers

If you live in Alberta, and you plant zucchini, it best be due to the fact you absolutely love this vegetable. Zucchini flourishes here. So much so that trust me, you can’t give it away. Neighbours run, children hide, and we are pumping out zucchini muffins, breads, and spirals like nobody’s business.

I happen to be one of those who love this vegetable. My garden only has two zucchini plants and yet I cannot keep up with the production. A few 5lb zucchinis later, after making zucchini bread, muffins, spirals, and lasagnas with the main part of the vegetable and I am struggling to preserve the marmalades and relishes quick enough. To give my self a breather, I begin flower picking. Now to enjoy the flowers it does require sacrificing the vegetable however; you will have plenty! And it is so very worth it!

I am doing these zucchini flowers in a traditionally Italian way. Stuffing them with fresh ricotta and herbs, then deep frying them in a simple tempura batter. This becomes a delightful summer appetizer that is completely uncomplicated and enjoyed by all.

Deep fried zucchini flowers

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Serves: 4 Prep Time: Cooking Time:

Ingredients

    2. 12 fresh zucchini flowers washed and set aside. 
    4. Canola oil for frying
    6. Maldon salt for serving
  • Filling:
    2. 1 cup of ricotta 
    4. 1/4 cup parmesan cheese grated finely 
    6. 1/4 cup of mozzarella grated
    8. 1 tbsp on fresh thyme leaves 
    10. 1 tsp of fresh parsley 
    12. 1/4 tsp of salt 
    14. 1/4 tsp of pepper 
    16. 1/8 tsp of nutmeg 
    18. 1 egg
    20. 1/2  tsp of freshly grated lemon zest 
  • Batter:
    2. 1 cup of 00 flour
    4. 1 tbsp cornstarch 
    6. 1/2 tsp salt
    8. Enough Perrier to make a batter that is of a pancake batter consistency. Should not be thick, should cover the back of spoon, and not super runny. 

Instructions

Batter: 
  1. Combine all ingredients, mix and set aside. 
Filling: 
  1. Combine all of the filling ingredients. Mix well until thoroughly combined. 
  2. Place the filling into a piping bag with a standard sized tip or, no tip. It’s not mandatory. 
  3. Pipe equal portions of filling into all centres of the zucchini flowers and set them aside. 
  • If you are using a stove top deep frying method, fill the heavy bottomed pot to house at least 3 inches of canola oil. 
  • Preheat the deep fryer to be 375° using a candy thermometer or a portable counter top deep fryer. 
  • Dip each stuffed flower into the batter and shake off the excess. Place into the oil and fry for approximately 2 minutes per side. 
  • Remove and set on paper towel to remove excess oil. Serve with a light sprinkle of Malden salt. 

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