Ricotta Stuffed Zucchini Blossoms

Ricotta Stuffed Zucchini Blossoms

Ah, its that time of year, the time when zucchini blossoms {flowers} start showing up in specialty stores and all the Italians go crazy for them {me included}! My grandmother makes the most wonderful fritelli which is basically the something like a fritter made with chopped up zucchini flowers, flour, egg, grated cheese and parsley. Hers always come out soft and delicious... mine always come out AWFUL!!! Yup, thats right, I can make coq au vin but the fritelli get me every single time! I don't know why I can't get these things right! Most of the time they come out under seasoned and too dense, once in a while they come out okay but not like grandma so we'll leave the fritelli making to her!So what else can you do with these beauties?? Stuff em! I'm going to tell you right now, these are time consuming to make and a little messy but its so worth it in the end! The warm creamy ricotta filling with the subtle sweetness of the flower, then the light crisp batter... so good!!!

This recipe contains zucchini, , cheese (ricotta), basil (fresh), cheese (pecorino), salt, black pepper, , flour, cheese (pecorino), eggs, water, salt, black pepper, oil (vegetable)

10 - 15 Servings

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