Summer is the season for zucchini and their delicate and very tasty flower. Everyone loves them, eaten fried, on pizza, with melted cheese in the oven. The recipe suggested today will be stuffed and wrapped with a light batter then fried.
140 gr Ricotta
35 gr Parmigiano Reggiano
1 whole lemon, squeezed and peeled
35 gr chopped basil
Salt and pepper to taste
12 Courgette Flowers Sapori del Mio Orto
100 gr Flour
100 gr Potato starch
200 ml Sparkling water
Vegetable oil, for frying
In a bowl, mix together the ricotta, Parmigiano Reggiano, lemon zest and juice, basil and then season with salt and pepper.
Fill each of the courgette flowers with the ricotta mixture and be sure to squeeze the petals around the filling to firm it up.
In another bowl, carefully mix the flour together with the sparkling water.
In a thick-bottomed skillet, heat the oil over medium-high heat until it glistens. Dip the flowers into the batter and flip them to cover them completely. Fry the flowers for about 2 minutes until golden and crisp.
Drain on a plate lined with absorbent paper and immediately sprinkle with salt.
Serve with lemon slices and Buon Appetito!