Fried Zucchini Flowers with Goat Ricotta and Golden Tomato Oil

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 12 zucchini flowers
  • 1 cup fresh goat ricotta, Coach Farm preferred
  • 1 egg
  • 2 scallions, thinly sliced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and pepper to taste
  • 1 pound fresh golden or yellow tomatoes, or golden cherry tomatoes
  • 1/2 cup extra virgin olive oil
  • 8 leaves basil
  • 1 teaspoon salt
  • 2 tablespoons virgin olive oil
Directions
  • Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside.

  • Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside.

  • In a 10- to 12-inch non-stick saute pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden brown on both sides.

  • Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.


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