These Lemon Ricotta Stuffed Zucchini Flowers are the perfect edition to any meal or as a meal on its own. What ever your heart may desire! 🤤 #Recipe below *
15 zucchini flowers, rinsed and dried, stamens removed
3/4 cup ricotta
zest of 1 lemon
4 1/2 tsp. lemon juice
3/4 cup flour
1 cup beer (lager or pilsner)
1/2 tsp. salt
vegetable oil, for frying
1. Start heating the oil in a pan over medium heat. You’ll be frying in batches, so use a small/medium pan and about a 1cm thick layer of oil.
2. Mix the flour and salt together in a bowl. Pour in the beer and whisk until most clumps are gone.
3. Mix the ricotta, lemon zest, and lemon juice together in a bowl. By this time, you’re ready for stuffing the flowers.
4. Carefully take a zucchini flower, open it up as much as you can without tearing, and add roughly 1 to 1 1/2 tbsp. of the cheese mixture to the middle of the flower. Twist the end of the flower to help keep in the cheese, then set aside. Repeat with 2-3 more flowers, setting each aside as you go. If your flowers do tear, sometimes it can actually help make the stuffing easier. A single tear to the stem isn’t a major problem.
5. Dip the stuffed flowers into the batter, coating fully, then place in the pan with the hot oil. If there is a tear in the flower, make sure it is tightly twisted closed before dipping, and that you place the flower in the oil with the tear facing down (the frying quickly creates a seal, trapping any ricotta that would have leaked out).
6. Fry the flowers for about 2 1/2 to 3 minutes, flipping them halfway through the cooking process. Remove to a plate covered in paper towel, and dap any excess oil from the flowers.
7. Repeat the frying process until all the ingredients are used up.
8. Devour these bad boys while they’re still hot, or arrange into a bouquet and give them to your significant other…after which they will proceed to devour them. - 1 day ago