INGREDIENTS
FRESH ZUCCHINI BLOSSOMS
8 OUNCES RICOTTA CHEESE
1 TABLESPOON ORANGE ZEST
2 TABLESPOONS FINELY CHOPPED ITALIAN PARSLEY
1 TEASPOON LEMON JUICE
SALT AND PEPPER TO TASTE
2 SLICES OF CAPICOLA OR PROSCUITTO, FINELY CHOPPED (OPTIONAL)
2 CUPS WHITE FLOUR
SPARKLING WATER
DIRECTIONS
GENTLY CLEAN THE ZUCCHINI BLOSSOMS UNDER WATER, PINCHING OFF THE PISTILS FROM WITHIN. DRY WITH PAPER TOWEL, TAKING CARE TO NOT TEAR THE BLOSSOMS.
MAKE THE FILLING
THOROUGHLY MIX THE ORANGE ZEST, LEMON JUICE, PARSLEY, SALT AND PEPPER WITH THE RICOTTA.
FILL THE BLOSSOMS
YOU CAN EITHER USE A PASTRY BAG TO FILL EACH BLOSSOM, OR, IF A PASTRY BAG IS NOT AVAILABLE, FORM THE RICOTTA FILLING INTO AN OVAL AND MANUALLY ADD IT INTO EACH BLOSSOM. (IF ANY BLOSSOMS TEAR, YOU CAN REJOIN THEM BY PRESSING THE PETALS GENTLY AGAINST THE FILLING SO THEY STICK.)
MAKE THE FLOUR BATTER
ADD THE SPARKLING WATER TO THE FLOUR A LITTLE BIT AT A TIME UNTIL YOU REACH A THICKNESS THAT IS POURABLE, BUT STILL STICKS TO A UTENSIL. (ROUGHLY THE CONSISTENCY OF PACAKE BATTER.)
HEAT THE OIL.
ADD ABOUT 1/2 INCH OF OIL INTO A FRYING PAN.
Since people sometimes wonder about frying in olive oil... this brings an indispensable flavor element that sets this dish apart with a rich, mediterranean flavor. Olive oil also has a smoke-point of about 405 degrees and this frying happens at around 350, so we are well in the clear.
COAT THE FILLED BLOSSOMS AND FRY
DIP EACH BLOSSOM INTO THE BATTER UNTIL COATED. THEN ADD TO THE PAN, TAKING CARE NOT TO CROWD THEM TOGETHER.
AS THEY BROWN, TURN THEM CAREFULLY. A FORK IS GOOD FOR THIS PURPOSE AS TONGS CAN DAMAGE THE BATTER LAYER.
REMOVE TO A PAPER-TOWEL-LINED SHEET OR DISH.
OPTIONALLY, YOU CAN SQUEEZE A BIT OF LEMON OVER THE FINISHED BLOSSOMS OR GARNISH WITH A BIT MORE FRESH ORANGE ZEST OR PARSLEY.
Comments