Ricotta Stuffed Zucchini Flowers
(Lorlu Kabak Çiçeği Kızartması - Ege Bölgesi)
10 Zucchini Flowers
3-4 cups fresh ricotta cheese
1/2 tsp dry mint or 1-2 fresh mint leaves, cut in julienne
1 green onion, only white part
1 tsp lemon zest
1 pinch red pepper
3 tbsp all purpose flour
1 large egg, whisked with 1 tbsp water
Sunflower oil to fry
Gently soak all the flowers into the cold water. Remove and dry on paper towel.
Mix all the filling ingredients in a small bowl. Gently open flower, remove the pistil by snipping it off. Do not to tear the petals open and place 1 teaspoon filling. Then, gently twist and close the flowers.
Pour the sunflower oil in a frying pan and heat it up. Place the flour on a plate. Beat the egg with water in a bowl. First dip each one in the flour, then dip in the egg. Fry them until they're a light golden colour.
Afterwards, place on a paper towel to absorb any extra oil. Serve Ricotta Stuffed Zucchini Flowers as an appetizer while still warm.
10 Ricotta Stuffed Zucchini Flowers.