Fried zucchini flowers italian recipe

• 1. Pick your zucchini flowers in the morning when they’re open.
• 2. Remove the pistil and small spikes on the outside. Rinse and let dry on a paper towel.
• 3. Prepare the dough by mixing all the dry ingredients in a large bowl.
• 4. Slowly add the water and, with one hand, keep mixing until sticky and smooth. Keep working for at least 5 minutes.
• 5. Now cover with plastic wrap and let it rise until doubled in size.
• 6. Depending on the temperature in your house, this could take 2 or more hours.
• 7. Once the dough is ready, it’s time for the next step.
• 8. In a deep frying pan filled with the oil bring to 350 degrees Fahrenheit.
• 9. Mix your ricotta with the mozzarella cut in cubes. With a small teaspoon, gently fill the zucchini flower with the mixture.
• 10. Now in a swirling motion, dip in the batter and fry on medium to high heat turning once until golden.
• 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:-

• 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!