Italian
Fried Zucchini Flowers
by Cucina con Ruben · 548K subscribers on YouTube
Crispy fried zucchini flowers filled with a ricotta and herb mixture, coated in a light beer batter.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
13 items- 200 gRicotta
- 50 gParmigiano Reggianograted
- 1 pcsLemon Zestfrom one lemon
- Fresh Basila handful, chopped
- Fresh Minta few leaves, chopped
- Saltto taste
- Black Pepperto taste
- 100 gFlour
- 100 gRice Flour
- 150 mlSparkling Watercold
- 30 mlBeera splash
- 12 pcsZucchini Flowers
- Vegetable Oilfor frying
Method
- Prepare the filling: mix ricotta, grated Parmesan, lemon zest, chopped herbs (basil and mint), salt, and pepper.
- Make the batter: combine 00 flour, rice flour, sparkling water, and a splash of beer. Mix until smooth. Refrigerate for 10 minutes.
- Clean the zucchini flowers: remove the pistil from inside each flower.
- Fill each flower generously with the ricotta mixture, then close the petals.
- Heat oil to 180°C (350°F).
- Dip each filled flower into the cold batter, coating evenly.
- Fry the flowers in the hot oil until golden and crispy, about 2-3 minutes.
- Drain on paper towels and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
