Imagine a dish so delicate, so exquisitely Italian, that it transforms ordinary vegetables into a culinary masterpiece. Courgette Flowers Stuffed with Goat's Ricotta is not just a recipe—it's an edible work of art that will transport your taste buds straight to the sun-drenched landscapes of Italy. These golden, crispy blossoms filled with creamy, rich ricotta are a secret weapon in elegant cooking that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 courgette flowers
- 1 cup goat's ricotta
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Carefully inspect the courgette flowers, gently removing the stamen from inside each blossom using tweezers, being careful not to tear the delicate petals.
- In a medium mixing bowl, combine the goat's ricotta, grated Parmesan cheese, egg, salt, and freshly ground black pepper. Mix thoroughly until the filling is smooth and well-integrated.
- Using a small spoon or piping bag, carefully fill each courgette flower with the ricotta mixture, ensuring not to overstuff. Gently twist the top of the flower petals to seal the filling inside.
- Prepare a shallow frying pan by heating olive oil over medium-high heat until it reaches approximately 350°F (175°C). Test the oil temperature by dropping a small piece of bread - it should sizzle and turn golden quickly.
- Carefully place the stuffed courgette flowers into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side until they turn a light golden brown and crispy.
- Remove the fried flowers using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt immediately after frying.
- Serve hot as an appetizer or light starter, garnished with fresh herbs like basil or chives if desired. Best enjoyed immediately while still crisp and warm.
Tips
- • Handle courgette flowers with extreme care—they're as delicate as tissue paper. Use tweezers to remove the stamen and work gently to prevent tearing. • Ensure your ricotta mixture is well-seasoned but not too wet. The right consistency prevents leaking during frying. • Use a piping bag for precise and clean filling of the flowers, which helps prevent overstuffing. • Maintain oil temperature around 350°F for perfect crispy texture. Too low, and they'll become greasy; too high, and they'll burn quickly. • Serve immediately after frying to preserve the crisp exterior and warm, creamy interior. • For an extra flavor boost, consider adding fresh herbs like basil or chives to your ricotta mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 15g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 75mg
