Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto
Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto
Get this quick and easy zucchini flower recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
Ingredients
  • Pesto
  • 1 cup sliced roasted Peppers
  • ½ cup lightly toasted Pine Nuts
  • 1 clove Garlic, minced
  • 1 teaspoon finely grated Lemon Zest
  • 3 tablespoons grated Parmesan Cheese
  • 2 tablespoons Extra-Virgin Olive Oil
  • Salt and Pepper
  • Zucchini Flowers
  • 1 cup Creamy Ricotta Cheese
  • 3 tablespoons grated Parmesan Cheese
  • 3 tablespoons chopped fresh Basil
  • 1 clove Garlic, minced
  • 1 teaspoon finely grated Lemon Zest
  • Salt and Pepper
  • 16 fresh Zucchini Flowers
  • Vegetable Oil, for frying
  • Batter
  • 1 cup All-Purpose Flour
  • 1 Egg
  • Pinch of Salt
  • 1 cup cold Soda Water
  • Extra Flour, for dipping flowers
Method
  1. For pesto, pulse all ingredients in a food processor until smooth and season to taste. Chill until ready to serve (but pull from fridge an hour before serving)
  2. For zucchini flowers, stir ricotta with parmesan, basil, garlic and lemon zest and season to taste
  3. Fill a piping fitted with a large, plain tip with cheese. Gently wash and dry zucchini flowers on paper towel. To fill, gently open flower, trying not to tear the petals open and pipe in filling. Chill until ready to cook
  4. Heat oil in a deep pot (or tabletop fryer) until 375°F. Make batter
  5. Whisk all ingredients together immediately before using
  6. Sprinkle filled flowers lightly with flour and dip in batter. Gently set flower in hot oil, using a slotted spoon and fry for 2 to 3 minutes, turning once. Remove onto a paper towel to drain
  7. To serve, spoon a little pesto on a plate and arrange 2 zucchini flowers on top. Serve immediately

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