Unleash Your Inner Chef: Stuffed Zucchini Flowers Italian Style!

De Vincenzo's Plate · 30 min

Ingredientes

Preparación

1. Remove the pistil from the middle of each zucchini flower and soak the flowers in a bowl of cold sparkling water.
2. In a large bowl, combine the ricotta, about 4 tablespoons of gorgonzola and fresh lemon zest. Mash with a fork until blended.
3. Add sparkling water a splash at a time, mixing, until the filling is creamy but not runny.
4. Spoon the filling into a zip-top bag, push it to one corner and snip a small hole.
5. In a separate bowl, whisk the egg with sparkling water and plain flour until it forms a creamy, thick batter that is not too watery, adding water gradually.
6. Heat sunflower oil in a pan over medium heat to 180°C (356°F), checking with a thermometer.
7. Shake the flowers dry, then pipe the filling into each one until half full. Criss-cross the petals to close and press lightly.
8. Dust each sealed flower in plain flour and set aside. Repeat until all are ready.
9. Dip each flower in the batter, let the excess drip off, and carefully lower it into the oil, frying about three at a time so the pan is not overcrowded.
10. Turn the flowers with a spoon so the sides do not burn. When golden and crispy, drain them on a plate lined with paper towels. Repeat until all are done.

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