A taste of summer....

I know summer is over... but I am missing these yummy ricotta-filled fried zucchini flowers!!

Fresh zucchini flowers...

I found the following recipe from food & style's blog and it appears to be the closest to what I deem to be the perfect fried zucchini flower recipe.

Pan-fried zucchini flowers
makes 16 to 20 flowers or 4 servings

For the batter:
1 cup unbleached white flour
1/2 teaspoon sea salt
3/4 cup warm water
1 large organic egg

For the stuffing:
1 large organic egg – lightly beaten
1 cup fresh ricotta cheese
1 shallot – finely chopped
3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
1/2 teaspoon sea salt
freshly ground pepper to taste
16 large or 20 small fresh zucchini flowers
1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)

Step 1: For the batter – mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.

Step 2: For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.

Step 3: To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.

Step 4: Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.

Step 5: To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.

Cook’s note: The flowers must be served piping hot, they become soggy as they cool.
Recipe from © 2009 viviane bauquet farre – food & style NY LLC