Vegetarian Stuffed Zucchini Blossoms
Crispy on the outside and creamy inside, these stuffed zucchini blossoms are a delightful vegetarian snack that even veggie skeptics will love. Try this simple Spoonsparrow recipe.
Ingredients
- 2 Eggs
- 50 g flour
- 12 zucchini blossoms (should be very fresh)
- 275 g ricotta
- 1 pinch freshly grated nutmeg
- 1 bunch chives (chopped)
- 1 egg (whisked)
- 4 tbsp freshly grated Parmesan
- Salt
- Pepper (freshly ground)
- olive oil
Instructions
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1.
Whisk the two eggs in a bowl. Gradually add the flour and mix until smooth. Stir in 4 tbsp cold water to create an even batter. Set aside.
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2.
Carefully clean the zucchini blossoms by rinsing them briefly under running water on the outside and removing any insects from inside. Pat dry gently.
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3.
Mix ricotta, nutmeg, chives, egg, Parmesan, salt, and pepper for the filling. Stuff each blossom with the mixture and carefully fold the edges to keep the filling sealed.
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4.
Heat plenty of oil in a large pan. Dip the blossoms into the batter and fry them one by one in hot oil until golden brown, turning occasionally. Drain on paper towels and serve the vegetarian stuffed zucchini blossoms warm.
