I love many of Italian dishes, but ricotta stuffed zucchini flowers are always on the top of my list of favorites. Making them is a delicate task that I have always left to the professionals, but when someone gave me a basket full of squash flowers, I couldn't resist trying to make them at home.
My tools: I put the ricotta mixture on a plastic baggie and then cut off the tip to easily get it inside the delicate flowers.
These are the stuffed flowers with twisted ends just before I dip them in tempura and fry them in vegatable oil.
Finished flowers warm, cheesy and ready for devouring.