The delicate zucchini flowers, filled with creamy ricotta and aromatic herbs, are a true culinary treasure. Their fragile petals encase a soft, cheesy filling that bursts with flavor when you take a bite. The light and crispy batter adds just the right amount of texture, making each bite a delightful contrast between crunchy and creamy.
Ingredients:
- 12 zucchini flowers
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh herbs (like basil and parsley), chopped
- Salt and pepper, to taste
- 1 cup flour
- 1 cup cold sparkling water
- Olive oil, for frying
Instructions:
- Prepare the Filling: In a bowl, mix the ricotta cheese, Parmesan cheese, egg, fresh herbs, salt, and pepper until well combined.
- Stuff the Flowers: Gently open the zucchini flowers and remove the pistils. Carefully spoon the ricotta mixture into each flower, twisting the petals to close them.
- Make the Batter: In a separate bowl, whisk the flour and cold sparkling water together to form a light, smooth batter.
- Fry the Flowers: Heat olive oil in a frying pan over medium heat. Dip each stuffed flower into the batter, allowing any excess to drip off, then fry in the hot oil until golden and crispy, about 2-3 minutes per side.
- Serve: Drain on paper towels and serve immediately, garnished with extra Parmesan or a squeeze of lemon.
