Serves Preparation Cooking Skill Level
4 10min 20min Mid
The markets are overflowing with summer squash and zucchini right now. With their arrival, you’ll also find their pretty and delicate flower: the squash blossom. I love them on everything from pizzas to inside quesadillas with melty cheese. But my favorite way to consume them, hands down, is fried. While I’ve had them prepared this way at numerous restaurants, for some reason it has never dawned on me to simply do this myself.(Churchill, 2012. Tasty Kitchen, 2012)
1 tbsp extra virgin olive oil
- Mix the ricotta, tomatoes and oregano in a bowl.
- Whisk the eggs in bowl.
- Carefully open up the zucchini flowers and spoon an equal amount of the ricotta mixture into each. (You can use your hands and if the flower does break up you can easily pull a petal back over.
- In a pan add the oil and turn to high heat. Dip the flower end of the zucchinis into the egg making sure it is saturated.
- Place the zucchini flowers into the pan and rotate for 1-2 mins (or until egg is cooked) before placing on a paper towel.
- Serve as a side or eat as is.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Tasty Kitchen.(2012).Lemon Ricotta Stuffed Zucchini Blossoms. Retrieved from http://tastykitchen.com/blog/2012/08/lemon-ricotta-stuffed-zucchini-blossoms/
Churchill, D.(2012). Dude Food: A Cooking Insight Into Empowering The Modern Man.( 1st ed., pp 107). Sydney DPS