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Ingredients
For the dough-
- 2 cups all-purpose flour (250 grams)
- 1/2 tsp dry active yeast
- 1/2 tsp salt
- 1 1/2 cups to 1 3/4 cups of water at room temperature
For stuffing-
- 8 oz of Ricotta cheese(225 grams)
- 8 oz of mozzarella cheese (225 grams)
- Zucchini flowers fresh picked in the morning.
- 2 cups or more of oil for frying such as vegetable/canola/sunflower 480 ml
Instructions
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1. Pick your zucchini flowers in the morning when they’re open.
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2. Remove the pistil and small spikes on the outside. Rinse and let dry on a paper towel.
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3. Prepare the dough by mixing all the dry ingredients in a large bowl.
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4. Slowly add the water and, with one hand, keep mixing until sticky and smooth. Keep working for at least 5 minutes.
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5. Now cover with plastic wrap and let it rise until doubled in size.
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6. Depending on the temperature in your house, this could take 2 or more hours.
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7. Once the dough is ready, it’s time for the next step.
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8. In a deep frying pan filled with the oil bring to 350 degrees Fahrenheit.
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9. Mix your ricotta with the mozzarella cut in cubes. With a small teaspoon, gently fill the zucchini flower with the mixture.
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10. Now in a swirling motion, dip in the batter and fry on medium to high heat turning once until golden.
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11. Drain on a plate lined with a paper towel. Cool slightly before eating; otherwise, the ricotta will run out of the flower.
Extra options:-
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If you have batter left, you can shred the remaining flowers and some Parmigiano Reggiano and mix together. You can now fry in little zeppole.
I hope you make it and enjoy it!
