Georgeanne Brennan

Zucchini Blossoms Stuffed with Ricotta

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Preparation info
  • Makes

    18

    Stuffed Blossoms
    • Difficulty

      Medium

Appears in
Cheese Obsession
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

The Italians are so fond of stuffed squash blossoms that they have developed zucchini varieties that produce large, strong blooms. I have such blossoms in my garden all summer. They can be stuffed with many different cheeses, but I adore the delicate taste of whole-milk ricotta.

Ingredients

  • 18 large zucchini blossoms, stems intact
  • ½ cup (4 oz/125

Method

Remove the stamen from the center of each blossom. Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside.

In a bowl, whisk together the flour and fine sea salt. Add the olive oil, egg, and 2 cups