Ingredients

Method

Gently rinse the zucchini flowers and carefully remove the stamens from inside the flowers.

In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, basil, and parsley. Season with salt and pepper.

Carefully open each flower and fill with the cheese mixture. Gently twist the tips of the petals to close.

In another bowl, mix flour and baking powder. Gradually add cold water until the batter is smooth and creamy, not too thick.

Heat olive oil in a deep frying pan over medium heat.

Dip each stuffed flower into the batter, ensuring it is completely coated.

Fry the flowers in hot oil until crispy and golden brown, turning once.

Drain on paper towels to remove excess oil.

Serve the Fiori di Zucca Ripieni warm, as an appetizer or side.