Pan-Fried Zucchini Flowers with Fresh Ricotta and Garden HerbsBy Viviane Bauquet Farre One of Viviane's all-time favorite recipes: zucchini flowers stuffed with fresh ricotta and herbs from her garden. Once stuffed, they are pan-fried and served piping hot. YUM!
The Recipemakes 16 to 20 flowers or 4 servings
For the batter
1 cup unbleached white flour
1/2 teaspoon sea salt 3/4 cup warm water 1 organic egg For the stuffing
1 large organic egg - lightly beaten
1 cup fresh ricotta cheese 1 shallot - finely chopped 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage) 1/2 teaspoon sea salt freshly ground pepper to taste 16 large or 20 small fresh zucchini flowers 1/2 cup olive oil for pan-frying Step 1: For the batter - mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
Step 2:
For the stuffing - mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
Step 3:
To stuff the flowers - make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower.
Place on a baking sheet. Step 4:
Heat a wide heavy bottom skillet to high heat. Add the oil and quickly dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn. Alternatively, use 2 pans.
Step 5:
To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
Cook's Note The flowers must be served piping hot, they become soggy as they cool.
Posted: 7/08/2008
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