20 July, 2015
Stuffed zucchini flowers
I have been writing a little less recently, not because I have not been cooking, but rather because I have been cooking so much, that I didn’t have time to write! So I have this batch of photos and the posts are just waiting for me to write them up! So today, zucchini flowers!
I am lucky because I live in a place where you can get zucchini flowers in a supermarket :-). You can’t really plan a meal with them ahead, because they appear and are available only for a a few days and then they are gone until next year. So every time I see them, I always take them and more or less once a year I make this treat.
If you can’t buy them, I heard it’s easy either to grow them, or to get friends with someone who is growing zucchinis. And just make sure to have them before they become vegetables.
They are very delicate to work with and don’t stay long. Don’t keep them longer than 1-2 days! But overall, they are easy to cook. Just be careful and take it slow.
Ingredients
- Fresh zucchini flowers
- Feta cheese (5 times more than ricotta)
- Ricotta cheese
- Fresh basil (or mint if you prefer), chopped
- Lemon zest, grated
- Fresh ground pepper
- Olive oil
Instructions
- Crush the feta in a bowl with a fork.
- Add basil and lemon zest and mix as well as you can.
- Add the ricotta and mix again.
- With your hands create cylinders from the cheese base, about 2/3 length of the flower.
- Delicately open the flower and place the cylinder.
- Close the flower as well as you can.
- Fry this in a lot of hot oil on both sides.
- Serve with a lot of fresh ground pepper.
Stuffed flowers before going on the pan:
