Fiori di Zucca Fritti
Our best Italian- we are sounding so fancy but zucchini basically grows as a weed in our garden so why not take advantage with all this plant has to offer? We could barely photograph these as they are so good they don’t last! Surprising there are no fingers in the shot. 😜
We used both zucchini and squash blossoms. We substituted cottage cheese for ricotta (which is more traditional) as it’s lower in fat and has more texture.
2 tbsp cooking oil
1/4 cup cottage cheese
2 tbsp grated parm cheese
2 tbsp grated mozzarella cheese
1/2 egg, beaten
1 egg, beaten
1/2 cup milk
1/2 cup flour
1/8 cup parmesan
1 tbsp basil
Mix filling ingredients together. Using a small spoon, stuff blossoms with filling. Not too full, as they cook very quickly so you want the filling to melt.
Once stuffed, place in fridge while you make the batter.
Mix all batter ingredients together so it has the consistency of pancake batter.
Heat a frying pan on med high heat and add 2 tbsp of cooking oil. We use sunflower or canola.
Dip the blossoms into the batter and add to the hot pan. These cook quickly so make sure to flip to get an even crispness. Top with grated parm and s&p.