One of Michele's favorite side dishes are stuffed Zucchini flowers. While I was in the grocery store the other day I noticed that the flowers were in the produce section. So being the good wife that I am I picked up a package of them. Then with help of my iPhone did a quick search and found a few recipes that helped me get all the necessary ingredients. I ended up creating my own filling as I could not find all the original one's ingredients. Below are the ones I used, as a whole it's tweaked from the FoodNetwork.
|My first attempt at making stuffed Zucchini Flowers!|
Vegetable oil, for frying
2 large egg yolks
1 cup ice water
1 cup all-purpose flour
12 zucchini flowers with stems
Salt and freshly ground black pepper (to taste)
1 tbsp Fresh Basil
1 cup Fresh Ricotta
1 tbsp freshly ground Grana
Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
Combine, basil, ricotta and Grana in a bowl then transfer to a pastry bag.
In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream.
Using a pastry bag fill each flower with the mixture of Basil, ricotta and grana. Once all flowers have been filled dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off.
Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.