Bea’s Recipes presents the recipe for Fried Zucchini Flowers with Ricotta without Batter, light but always super tasty. The zucchini flowers come directly from a local cultivation, i.e., from my grandma’s garden, we’re now overrun and I have to use them up somehow
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Italian
- Energy 1,637.30 (Kcal)
- Carbohydrates 72.95 (g) of which sugars 4.82 (g)
- Proteins 18.90 (g)
- Fat 144.69 (g) of which saturated 24.74 (g)of which unsaturated 114.58 (g)
- Fibers 2.20 (g)
- Sodium 631.50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 10 Zucchini flowers
- 7 oz Ricotta
- 1/2 cup All-purpose flour
- 1/2 cup Potato starch
- 1/2 cup Breadcrumbs
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Nutmeg
- 1 Vegetable oil
Tools
- Deep fryer
- Spoon
Preparation of the Zucchini Flowers:
Clean the zucchini flowers well, let them drain for at least half an hour before starting the preparation. Then place them on a baking sheet with parchment paper and proceed with preparing the filling. Pour the ricotta into a bowl, add salt, pepper, and nutmeg, and with the help of a spoon, work it until it becomes a cream. Take the piping bag and pour the ricotta inside, and proceed to fill our zucchini flowers, be careful not to overfill them because they can break easily and during frying, they might lose all their filling. Once filled, place them back on the parchment paper and prepare the flour for the breading.
Take a small bowl and pour in the flour, potato starch, a pinch of salt, and the breadcrumbs. Mix everything well with a teaspoon. Heat the vegetable oil for frying and once it reaches temperature, start frying 2 to 3 zucchini flowers at a time. Pass the zucchini flowers in the flour to coat them and fry them in the oil, turning them only once on each side, they should become golden and crispy. Let them drain on paper towels and if necessary, sprinkle them with a pinch of salt. You can serve the zucchini flowers with ricotta both hot and cold.
Enjoy your meal!!!
Tips for this recipe
Handle the zucchini flowers gently, as they are very delicate and break easily, so when filling them with the piping bag, be careful. The second thing to be aware of is the amount of filling, do not exceed because when we fry them, they might completely empty if the filling is too heavy.
If you liked the recipe for Fried Zucchini Flowers with Ricotta without Batter, why not try the Baked Zucchini Flowers?
