Imagine delicate, golden-crisp petals hiding a creamy, rich filling that melts in your mouth with every bite. These stuffed zucchini flowers (λουλουδάκια γεμιστά) are not just a recipe—they're an edible work of art that transforms simple ingredients into a gourmet experience that will transport you straight to the sun-drenched kitchens of Italy and Greece. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your culinary skills and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 zucchini flowers
- 200g ricotta cheese
- 50g grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Flour for dusting
- Oil for frying
Instructions
- Begin by carefully rinsing the zucchini flowers under cold water to remove any dirt or insects. Gently pat them dry with a paper towel, being careful not to damage the delicate petals.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Season the mixture with salt and pepper to taste. Mix until the ingredients are well incorporated and the filling is smooth.
- Using a small spoon, carefully stuff each zucchini flower with the ricotta mixture. Fill them about three-quarters full to allow for expansion during cooking. Gently twist the petals to seal the filling inside.
- Once all the flowers are stuffed, place some flour on a plate or in a shallow dish. Lightly dust each stuffed zucchini flower with flour, shaking off any excess. This will help create a crispy coating when frying.
- In a large frying pan, heat enough oil over medium heat to cover the bottom of the pan. You can test if the oil is hot enough by dropping a small piece of the flour into the oil; if it sizzles, it’s ready.
- Carefully place the stuffed zucchini flowers in the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Once cooked, use a slotted spoon to transfer the fried zucchini flowers to a plate lined with paper towels to absorb any excess oil.
- Serve the stuffed zucchini flowers warm, optionally garnished with additional grated Parmesan cheese or a sprinkle of fresh herbs. Enjoy as an appetizer or a delightful side dish!
Tips
- Flower Selection: Choose fresh, firm zucchini flowers with no signs of wilting or damage. The fresher they are, the better your dish will turn out.
- Handling Delicate Petals: Use a gentle touch when cleaning and stuffing the flowers. Treat them like delicate silk to prevent tearing.
- Filling Technique: Don't overfill the flowers. Leave some room for the filling to expand during cooking, which prevents bursting and ensures a perfect texture.
- Oil Temperature: Maintain a consistent medium heat when frying. Too hot, and the outside will burn; too cool, and the flowers will become greasy.
- Draining Excess Oil: Always use paper towels to remove excess oil after frying, ensuring a crispy, light texture.
- Serving Suggestion: Serve immediately for the best taste and crispiness. These flowers are best enjoyed fresh and hot, straight from the pan.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 10g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
