Recipe Zucchini flowers stuffed with of 19-08-2007 [Updated on 07-06-2016]
Stuffed courgette flowers are a very easy summer appetizer to make, fast and very tasty, which is always a great success.
This is the recipe that we prepare in the summer at my house to prepare zucchini flowers (ciurilli in Neapolitan), made with a filling of ricotta and provola, then passed in batter and finally fried, a real pleasure for the palate. If you prefer, you can also add a little cooked ham to the filling, but I assure you that this is already mouth-watering, try them and then tell me: P
How to make stuffed zucchini flowers
Clean the courgette flowers by removing the pistils and the thorny bark, pass them quickly under water.
Gently dry the zucchini flowers and place them on a plate.
In a bowl, work the ricotta with the diced provola cheese and the egg and season everything with a little salt and pepper.
Gently stuff the courgette flowers with the help of a teaspoon.
Now prepare a batter with the water and flour and dip the courgette flowers inside.
Fry the stuffed courgette flowers in a non-stick saucepan over medium heat.
Cook 2 minutes per side or until golden on both sides.
Lift with a slotted spoon, drain well, then serve immediately on the table with the heart of provolone still flowing.