Photo Credit: John Rizzo/Blend Images/Getty Images
Sauteed Zucchini Blossoms Stuffed with Herbed Ricotta Cheese
For the Cheese Filling:
- 2 cups fresh ricotta cheese
- 4 ounces Parmesan cheese, freshly grated
- 4 ounces Pecorino Romano cheese, freshly grated
- 1 pound fresh mozzarella, cut into small dice
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- Salt and freshly ground black pepper
For the Zucchini Blossoms:
- 1 cup all purpose flour
- 3 eggs, beaten
- 3 cups bread crumbs
- 18 zucchini flowers, or about 1 pound
- 4 cups extra virgin olive oil
- Parmesan cheese
1. To make the cheese filling: In a medium bowl, mix together all the ingredients, thoroughly season with salt and pepper to taste, and place in a pastry bag without a tip. If you do not have a pastry bag, you can use a small teaspoon to fill the zucchini flowers.
2. To make the zucchini blossoms: In a medium bowl, combine the flour, eggs, and bread crumbs. Set aside.
3. Take each zucchini flower by the stem, gently open the flower, insert the pastry bag, and carefully squeeze the cheese filling into the flower. Be careful not to overfill the flower; leave enough of the flower at the end to fold under the whole flower. Repeat the process until all the flowers are filled.
4. Dip each blossom in the egg mixture.
5. In a 12-inch pan, heat the olive oil over medium to high heat to 325 degrees F. Saute 6 blossoms at a time in the oil until golden brown, about 2 minutes per side.
6. Sprinkle the tops of the blossoms with Parmesan cheese and serve hot.