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Fried Zucchini Flowers Stuffed with Ricotta and Mint - photo 1
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Fried Zucchini Flowers Stuffed with Ricotta and Mint

I'm not hungry Przystawki Italian Cuisine 35 min Medium 10 wyświetleń ~30.24 PLN - (0)
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Description

This dish is the essence of summer wrapped in a crispy, golden coating. Fried zucchini flowers are a classic Italian appetizer, known as 'fiori di zucca fritti', which delights with its simplicity and elegance. Delicate, edible zucchini flowers, filled to the brim with a creamy filling of ricotta cheese, fresh mint, and a touch of parmesan, are then dipped in a feather-light, sparkling batter and fried to a golden color. The contrast between the crunchy coating and the melting, aromatic filling is absolutely unforgettable. The dish is incredibly light, perfect as an appetizer, a light lunch, or as an exquisite snack when you're not very hungry but crave something special. Served warm, drizzled with honey or with a wedge of lemon, they are a true feast for the senses and look beautiful on the plate.

Składniki (12)

Servings:
2
  • Zucchini flowers 8 szt.
  • Ricotta cheese 150 g
  • Parmesan 20 g
  • Fresh mint 0.2 pęczków
  • Lemon zest 2 g
  • Wheat flour type 450 100 g
  • Sparkling water 150 ml
  • Egg 0.3 szt.
  • Sunflower oil for frying 500 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Liquid honey 15 g
💰 Szacowany koszt dania: ~30.24 PLN (15.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the flowers

1

Preparing zucchini flowers requires extraordinary delicacy. Take each flower individually and gently open its petals. Check to see if there are any insects inside. Then, using your fingers or a small tweezers, carefully remove the stamen (pistil) inside - it can be bitter in taste. Try not to tear the delicate petals. Do not wash the flowers under running water, as they are too fragile. Instead, gently wipe them with a damp paper towel. Set them on a dry paper towel to dry completely.

Ingredients: Zucchini flowers
This is the most important and precise step. Work slowly and carefully. If a petal tears slightly, don't worry, the filling should still stay inside. Use the flowers as soon as possible after purchasing, as they wilt quickly.

Preparing the filling

2

In a medium-sized bowl, place the ricotta cheese. Using a fork, lightly mash it to remove lumps and give it a creamier consistency. Rinse the mint leaves, dry them, and chop them very finely. Add the chopped mint to the ricotta. Then, grate freshly grated parmesan and the zest of a thoroughly washed lemon using a fine grater. Season everything with salt and freshly ground black pepper. Gently mix everything with a spoon just to combine the ingredients. Do not mix for too long to avoid making the ricotta watery.

Ingredients: Ricotta cheese, Parmesan, Fresh mint, Lemon zest, Salt, Pieprz czarny świeżo mielony
Use a bowl that allows for easy mixing. A zester grater is perfect for grating parmesan and lemon zest. If you want, you can add a pinch of chili flakes for a slight spiciness.

Stuffing the flowers

3

Now it's time to fill the flowers. You can do this in two ways. The first, simpler method: use a small teaspoon to gently place a portion of the filling into each flower. Fill it to about 2/3 of its volume. The second, more precise method: transfer the filling to a piping bag (or a sturdy plastic bag with a corner cut off) and squeeze the filling inside. After filling, gently fold the tips of the petals inward to seal the filling inside the flower. Set the filled flowers on a plate.

Ingredients: Zucchini flowers
Do not overfill the flowers! Too much filling can leak out during frying and cause hot oil to splatter. A piping bag makes the task much easier and allows for cleaner filling.

Preparing the dough

4

In another bowl, prepare the batter. Sift in the all-purpose flour and add a generous pinch of salt. Mix the dry ingredients. Make a small indentation in the center, known as a 'well'. Crack the egg yolk into the well. Then, slowly pour in very cold sparkling water in a thin stream while simultaneously whisking with a balloon whisk. Mix vigorously, but briefly, just until the ingredients combine and a smooth batter forms that is slightly thinner than pancake batter. A few small lumps are acceptable - do not mix for too long.

Ingredients: Wheat flour type 450, Sparkling water, Egg, Salt
The key to crispiness is the temperature of the water - it must be ice-cold! You can even put it in the freezer for 15 minutes before use. Mixing the dough made with wheat flour for too long develops gluten, which will make the coating chewy instead of crispy.

Frying

5

In a wide pot or deep skillet, heat the oil. There should be enough oil for the flowers to float freely (about 3-4 cm deep). The oil must reach a temperature of around 170-180°C. If you don't have a kitchen thermometer, you can do a test: drop a small piece of bread or a bit of batter into the oil. If it starts to sizzle immediately and turns golden in 30-40 seconds, the oil is ready. If it browns too quickly - the temperature is too high, if it sinks to the bottom and barely does anything - it's too low.

Ingredients: Sunflower oil for frying
Use a heavy-bottomed pot that distributes heat evenly. Exercise caution when working with hot oil. Never leave it unattended.
6

When the oil is hot, grab each stuffed flower by its green base. Dip it into the prepared batter, making sure it is evenly coated with a thin layer. Allow the excess batter to drip back into the bowl. Immediately and very carefully place the flower in the hot oil. Fry in small batches, 2-3 flowers at a time, to avoid drastically lowering the oil temperature.

Do not throw the flowers into the oil; gently place them in, moving your hand away from you to avoid burns. Overcrowding the pan will cause the flowers to cook in the oil instead of frying, which will make them absorb a lot of fat and not be crispy.

Frying and serving

7

Fry the flowers for about 2-3 minutes, or until they turn golden brown and are clearly crispy. Halfway through frying, you can gently turn them with kitchen tongs to ensure they brown evenly on all sides. Remove the finished flowers from the oil using a slotted spoon and transfer them to a metal rack or a plate lined with paper towels to drain excess fat. Sprinkle with a pinch of salt immediately.

Ingredients: Salt
Draining on a rack is better than on a paper towel because it allows air circulation from below, keeping the coating crispy. Serve immediately while they are hot and crispy.

Fun Fact

💡

Zucchini flowers are an example of the Italian philosophy of 'cucina povera' (poor kitchen), which focuses on using all parts of vegetables and minimizing waste. In the kitchen, two types of flowers are used: male flowers, which grow on a long, thin stem, and female flowers, which have a small zucchini at the base. Traditionally, male flowers are preferred for stuffing.

Best for

Letnia przystawka Elegancka kolacja Lekki lunch Gdy nie masz wielkiego apetytu

Tips

🍽️ Serving

Serve immediately after frying. They can be served on their own or with accompaniments. They taste wonderful lightly drizzled with liquid honey, creating a fantastic sweet-salty contrast. They can also be served with a wedge of lemon for squeezing or a light yogurt-herb sauce.

🥡 Storage

This dish is meant to be consumed immediately. It is not suitable for storage or reheating, as the flowers completely lose their crunchiness and become soggy. If you need to prepare them a little in advance, you can stuff the flowers and store them in the refrigerator for up to an hour before frying.

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