Ricotta Stuffed Zucchini Flowers
by Jay Wadams
Baked, rather than fried, these Ricotta Stuffed Zucchini Flowers are filled with creamy cheese, zingy lemon, fresh herbs and salty anchovy. Perfect for a summer party or a light dinner.
Ingredients
- 12 fresh zucchini flowers
- 200 g ricotta cheese
- 50 g Parmesan cheese finely grated
- zest of 1 large lemon
- small bunch of parsley finely chopped
- 4 tinned anchovies finely diced
- OR:
- 2 Tbsp capers finely diced
- sea salt and black pepper
to crumb:
- 1 large egg
- 200 g fresh breadcrumbs panko-style if not homemade
- 1 Tbsp olive oil
to serve:
- lemon slices
- yoghurt or tomato sauce for dipping
if frying:
- neutral oil sunflower, canola etc.
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: If baking, heat the oven to 200°C / 400°F / Gas 6 and line an oven tray with baking paper.
- CLEAN THE FLOWERS: Rinse the zucchini flowers well, then pat gently dry with paper towels. Use a long pair of scissors to cut a slit through the petals all the way to the base, then carefully cut out the stamen from each flower and discard.
- MAKE THE FILLING: In a small mixing bowl mix together the ricotta, Parmesan, lemon zest, parsley and anchovies or capers. Season well with salt and pepper. Make sure to taste the filling and adjust as necessary.
- STUFF THE FLOWERS: Holding a flower in the palm of your hand, gently open the petals and spoon a heaped teaspoon of filling inside. Twist the top of the petals to close and set aside while you prepare the remaining flowers.
- CRUMB THE FLOWERS: To crumb, first, beat the egg in a shallow bowl, then pour the breadcrumbs onto a plate and season with a little salt and pepper. One at a time, dip the zucchini flowers into the beaten egg, shake off any excess liquid, then roll them in the seasoned breadcrumbs. Place on the prepared tray.
- BAKE: When all the flowers are crumbed, bake in the preheated oven for 20 minutes until lightly golden brown. Allow to cool for a minute or two, then serve hot with yoghurt or tomato dipping sauce and lemon slices.
- OR FRY: To fry, heat 3-4cm of oil in a small saucepan. It is hot enough when the handle of a wooden spoon dipped in the oil produces a fizz of very fine bubbles. Working in batches of 2 or three, fry the zucchini flowers for around 2 minutes on each side until golden brown. Remove from the oil with a slotted spoon and place on a tray lined with a paper towel. Keep warm while you cook the remainder.
Nutrition
Serving: 1flower | Calories: 396kcal | Carbohydrates: 39g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 891mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1704IU | Vitamin C: 21mg | Calcium: 382mg | Iron: 4mg