Italian
Stuffed Zucchini Flowers
by Manu Food · 60K subscribers on YouTube
Italian stuffed zucchini flowers filled with ricotta, prosciutto, and mozzarella, then breaded and fried until golden.
- Difficulty
- medium
Ingredients
12 items- Basil
- Ricotta
- Prosciutto
- MozzarellaUse dry mozzarella from the day before
- SaltTo taste
- PepperTo taste
- Extra Virgin Olive OilA drizzle
- Milk(optional) — Only if needed to moisten
- Zucchini FlowersUse large flowers
- EggBeaten
- Grated BreadBreadcrumbs
- Frying OilFor frying, heat to 180°C
Method
- Prepare the filling: combine basil, ricotta, cubed prosciutto, mozzarella, salt, pepper, and olive oil. Mix with a fork until well combined. If too dry, add a splash of milk.
- Clean the zucchini flowers: remove the stem, external leaves, and pistil carefully. Rinse lightly and dry. Use large flowers.
- Fill a piping bag with the mixture and fill the flowers. Squeeze gently to compact and close the ends. Even if the flower breaks, fill it anyway. Let rest in the fridge for at least one hour.
- Bread the flowers: dip in beaten egg, then coat with breadcrumbs, covering all edges.
- Heat oil to 180°C (350°F) in a small pot. Fry the flowers until golden brown. Do not overfry.
- Serve immediately.
