Fiori Di Zucchine Ripieni
Zucchini flowers grow on the marrow plant but are only available on market stalls in the Spring when they have to be picked to prevent the vegetable from becoming too large. The zucchini flowers provide a deliciously crisp shell for this Italian street food and antipasto.
This recipe's origins are a mystery and each region in Italy has its own traditional recipe. Our recipe is from the Campania region, specifically the coastal city of Positano, and features a blend of Italian cheeses and basil.
Ingredients
Breading
Preparation
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Clean the zucchini flowers in cold water. Pull off all stems around the outside of the flower and remove inside stem gently.
Next, prepare the filling. Mix together the chopped mozzarella (squeeze off extra liquid if needed), ricotta, several leaves of fresh basil that have been torn into small pieces, and grated Parmigiano Reggiano, to taste. Add salt and pepper, to taste.
Fill each zucchini flower with the cheese filling and gently twist the ends of the flower to close. Dip each flower in the flour, then the beaten egg, then bread crumbs.
Heat peanut or sunflower oil in a large frying pan until very hot. Immerse each flower gently in the hot oil. Fry the flowers until golden, turning as needed to cook evenly.
Remove from oil, transfer to paper-towel-lined plate to drain and serve immediately with a sprinkle of Parmesan cheese, sea salt and chopped fresh basil, as desired.