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.
4 comments:
I'm with you on that... I love me some stuffed zucchini flowers!
Sonia, Their only problem is that they are only in season for such a short time.
Oh, I want some!
I have never tried them but they look yummy!!
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