| Servings |
Fritters
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Ingredients
- 8 Zucchini Blossoms
- 3 1/2 oz Ricotta
- 1 heaping tablespoon Parmigiano-Reggiano freshly grated
- 1 Egg
- 2 heaping tablespoon Flour
- 1/4 cup Milk or as much as you need
- Salt
- Olive Oil for frying
Ingredients
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Instructions
- Trim the zucchini blossoms of their green base, then let the stamens drop out from inside the blossoms. Cut the trimmed blossoms into strips.
- In a large mixing bowl, mash the ricotta up until soft, then add the grated cheese, eggs, flour and salt. Mix together, then whisk in enough milk so you wind up with a smooth, pourable but not runny batter. Fold in the cut up blossoms so they are completely covered in batter. Let rest at least 15 minutes.
- In a large skillet, heat enough olive oil about 1cm (3/8 inch) deep until hot but not smoking. Add dollops of the batter by heaping spoonfuls into the oil and fry until cooked through and golden brown, about 2 minutes on each side.
- Once done, drain the frittelle on paper towels. Serve while still warm.
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