It took years, but yesterday was the day. These are never found in a supermarket since they are so delicate, but I was able to pick some at our farm share and decided to stuff them as an appetizer.
Stuffed Zucchini Flowers
Cut stamen from inside flower
Gently wash and dry zucchini flowers
Heat about one inch of oil to about 375 degrees
In bowl, add ricotta, salt and pepper, basil and nutmeg
For batter, add 3/4 cup flour, pinch of salt and 1 cup club soda or sparkling water
When oil is ready, dip stuffed flowers into batter and place in oil. Make only 3 at a time to leave room.
Remove when browned, add additional salt and serve.
It looked somewhat like an Italian tempura if there is such a thing, but it tasted light and delicious. We ate them hot as is, but you could also serve on a plate of red sauce with basil. Either way, you will love the taste! I will definitely need to make these again this season to work on the aesthetics of the dish.
Fino a quel momento (until that time)