Frittelle di fiori di zucca
Zucchini Blossom Pancakes
Ingredients
- 8 zucchini blossoms
- 100g 3-1/2 oz ricotta
- 1 heaping Tb parmigiano-reggiano freshly grated
- 1 egg
- 2 heaping Tbs flour about 20g
- 60ml 1/4 cup milk or as much as you need
- salt
- olive oil for frying
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.