Fried Zucchini Blossoms

Ingredients

• 2 Eggs
• 200 g Flour
• 0.25 l dry white wine (or milk)
• 2 tbsp olive oil
• 1 pinch salt
• 12 zucchini blossoms
• 1 Garlic clove
• 2 tbsp freshly grated Parmesan
• 1 egg
• 1 tbsp breadcrumbs
• 2 tbsp fresh chopped basil
• 400 g ricotta
• Salt
• Pepper (freshly ground)
• vegetable oil (for frying)

Instructions

1. 1.

   Separate the eggs. Whisk the flour with the white wine, olive oil, salt and yolks until smooth. Let rest for about 10 minutes. In the meantime beat the egg whites to stiff peaks and fold them into the batter.

2. 2.

   Gently wash the blossoms and pat dry. Carefully open the cups and remove the stamens and pollen sacs. Peel and finely chop the garlic. Mix the garlic, Parmesan, egg, breadcrumbs and basil into the ricotta. Season with salt and pepper. Spoon the mixture into a piping bag and fill the blossom cups. Fold the petals together, press through the batter and fry in hot oil for 3–4 minutes per portion. Drain on paper towels and serve.