With their bright yellow petals, zucchini blossoms are simply lovely to look at. If you've never experimented with edible flowers, these are a good one to try--they taste like a lighter version of the zucchini itself. These flowers are particularly special because they are so fleeting--they are only available for a few weeks in the summer months.
Don't be afraid of stuffing them--it's much easier than it looks! This is not an exact recipe, you will have to play with it a little bit to come up with the amounts that work for you!
Stuffed Zucchini Blossoms: Makes ~12 blossoms
Ingredients for filling:
about 1 cup ricotta
1/3-1/2 cup grated parmesan
1 egg yolk
salt & pepper to taste
a few sprigs of chopped basil
Ingredients for batter:
about 1 cup flour
a few sprinkles of Parmesan
1 cup club soda
Mix filing ingredients together.
Carefully spoon or pipe into blossoms.
Coat well with batter and fry in vegetable oil until golden.
Drain well on paper towels and serve immediately with or without tomato sauce for dipping!
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