When you think of flowers you probably think of them being in a vase, a flower pot, or a garden, but definitely not on your plate. Believe it or not, there are some flowers that are quite tasty. Zucchini flowers from the zucchini plant are my favorite. Once the reproductive organs of the mature flowers have been removed and the flowers have been cleaned, they can be prepared into a very delicious dish. After the jump find out how you can make fried zucchini flowers at home this summer and show everyone flowers are not only edible but delicious!The zucchini flowers can be stuff with ricotta cheese, chopped meat, or without any filling and then fried — it all depends on the personal preference. As an entrée, filled is best because they’re more savory and will satisfy a hearty appetite. But zucchini flowers also make a great appetizer when topped with Bolognese sauce or simple tomato sauce. No matter what, they’re definitely an entertaining and impressive dish even when presented on the side. Plus, they aren’t really difficult to make at home.
Recipe will serve four people as an entrée.
- Vegetable oil, for frying
- 2 large egg yolks
- 1 cup all-purpose flour
- 1 container of ricotta cheese (skim is a healthier option)
- salt and pepper
- 12 zucchini flowers with stems (check your local farmer’s market or gourmet supermarket)
- 1 can of store-bought or homemade tomato sauce
- Pour 1 inch of vegetable oil in a large frying pan on the stove, set at a medium-high temperature. In one bowl lightly beat the eggs and put the flour in another bowl/.
- Pour the ricotta cheese into a Ziploc bag, preferably into one corner so it is easy to squeeze out. Then add salt and pepper to taste. Cut the Ziploc bag at the corner.
- Fill the zucchini flowers with Ricotta cheese until about half an inch before the petals end.
- To close the ends of flowers, add a little egg to the tips, pinch, and twist.
- Dip them into the egg and then the flour to coat evenly.
- Fry each flowers for two minutes on each side or until crisp and golden brown.
- Drain the oil from the flowers on a platter lined with paper towels. Season with salt and pepper while they are still hot.
- After the flowers are all drained, cover with tomato sauce and serve.