Ingredients
- 1/2 cup Ricotta Cheese (1,25dl)
- 1 oz grated Pecorino Romano Cheese (30g)
- 1 oz Shredded Mozzarella Cheese (30g)
- 1 egg
- Pinch of Black Pepper
- Pinch of Granulated Garlic
1.
Egg Mixture
- 2 whole eggs
- 1/4 cup milk (0,6dl)
- 1/4 cup flour (0,6dl)
- 1/4 cup grated Pecorino Romano (0,6dl)
- 1 Tablespoon chopped Basil or Italian Parsley
1. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
2. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.
3. Lightly dredge stuffed blossom in plain flour, shake off excess. Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
4. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
5. Place finished blossom on paper towels to drain off any excess oil. When all the blossoms are finished place a paper towel on top of the flowers and pat dry.
6. Serve the Blossoms at room temperature, then get ready for your guests to storm your kitchen looking for more!
Instructions
1. Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
2. Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Do not overfill, you want enough to almost fill the blossom not to make it bulge. Gently twist the blossom closed. (you may also make a small slit in the side of the blossom and fill it from there).
3. Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
4. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
5. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.
6. Lightly dredge stuffed blossom in plain flour, shake off excess. Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
7. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
8. Place finished blossom on paper towels to drain off any excess oil. When all the blossoms are finished place a paper towel on top of the flowers and pat dry. Sprinkle with salt.
9. Serve the Blossoms hot or at room temperature.
- Prep Time: 10 mins
- Cook Time: 15
- Category: appetizer
- Method: frying
- Cuisine: Italian, Italian-American