Name: Zucchini Blossoms Stuffed with Ricotta
Yield: Makes 18 Stuffed Blossoms
Cuisine: Italy
Ingredients: 1 tsp fine sea salt; 1½ cups (7½ oz/235 g) all-purpose flour; ½ cup (4 oz/125 g) fresh whole-milk ricotta cheese; Coarse sea salt for sprinkling; 18 large zucchini blossoms, stems intact; 1 Tbsp extra-virgin olive oil; 1 large egg, lightly beaten; Fried fresh flat-leaf parsley sprigs for serving (optional); Canola oil for frying

Preparation info

Makes
18
Stuffed Blossoms

Difficulty
Medium

Appears in

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