Zucchini blossoms with filling

Ingredients

• 12 fresh zucchini blossoms
• 200 g waxy potatoes
• 150 g zucchini
• 2 tbsp olive oil
• 1 Garlic clove
• 100 g freshly grated Parmesan
• 250 g ricotta (or cream cheese)
• Salt
• ground pepper
• 1 l vegetable oil (for frying)
• 2 Eggs
• 50 g flour
• 4 tbsp cold water

Instructions

1. 1.

   Wash the zucchini blossoms gently, pat dry on kitchen paper, and remove the pistils from the center.

2. 2.

   Peel the potatoes and grate them finely with the washed zucchini. Heat olive oil in a non-stick pan and sauté the grated potatoes for 3 minutes while stirring; then add the zucchini and cook for 1 minute more. Peel and press the garlic clove into the mixture. Stir in Parmesan and ricotta, seasoning well with salt and pepper.

3. 3.

   Carefully spoon the filling into each blossom or use a piping bag with a large tip to fill them. Seal the blossoms by twisting the petal tips together.