Stuffed courgette (zucchini) flowers are a delicate and elegant dish that brings a taste of summer to your table. These beautiful blossoms, harvested before the courgette grows, have a mild, slightly sweet flavor. When stuffed with a rich, creamy ricotta filling and lightly fried until golden, they offer a crispy exterior and a luscious interior. Perfect as an appetizer or a light meal, this dish is a seasonal treat that showcases the simple yet sophisticated side of Mediterranean cuisine.
Ingredients:
- 12 courgette (zucchini) flowers
- 1 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 egg yolk
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup sparkling water (cold)
- Olive oil for frying
Instructions:
- Prepare the filling: In a bowl, mix the ricotta, Parmesan, egg yolk, basil, mint, salt, and pepper until smooth.
- Stuff the flowers: Gently open each courgette flower and remove the stamens. Fill each flower with about a tablespoon of the ricotta mixture, twisting the petals gently to seal them.
- Prepare the batter: In another bowl, whisk the flour with the sparkling water to create a smooth, light batter.
- Fry the flowers: Heat a generous amount of olive oil in a frying pan over medium-high heat. Dip each stuffed courgette flower in the batter, allowing the excess to drip off, then gently place them in the hot oil. Fry for 2-3 minutes on each side, or until golden and crispy.
- Drain and serve: Transfer the fried flowers to a plate lined with paper towels to absorb any excess oil. Serve hot, with a sprinkle of sea salt or a drizzle of olive oil.
Enjoy these stuffed courgette flowers as a delightful appetizer or pair them with a fresh salad for a light summer meal!
