Fried Zucchini Flowers |
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| Ingredients: | ||||||||||||||||||||||||||
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12 zucchini flowers, cleaned 1/2 cup ricotta cheese 1/4 cup shredded mozzarella 2 tablespoons grated Parmigiano-Reggiano Salt Pepper 1 cup flour 2 eggs, beaten 1 cup panko breadcrumbs Peanut or canola oil |
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| Preparation: | ||||||||||||||||||||||||||
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In a small bowl, whisk together the cheeses. Add salt and pepper to taste and transfer to a pastry bag. Widen the opening in the zucchini flower and pipe in a small amount of the cheese filling. Put flour, eggs and panko in separate flat-bottomed containers. Dip each blossom in flour, shaking off excess. Dip the flour in egg, then roll in panko. Transfer to a plate and refrigerate until firm. When ready to cook, heat 3 inches of oil in a large pot or Dutch oven to 375 degrees. Fry zucchini flowers in batches, 45 seconds each, or until golden. Drain and serve immediately with a fresh tomato sauce. |
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