Zucchini flowers are difficult to obtain in the Netherlands. Sometimes you can find them at the greengrocer’s (or you can order them from him) or farmers’ markets. Culy’s with a vegetable garden can of course get started! Once you have them, you can fill and bake them deliciously. This recipe from the great blog MadeByEllen.com gives you delicious inspiration .
For 4 persons (2 flowers pp):
- 8 zucchini flowers
- 1 cup ricotta of 250 grams
- juice of 1 lemon
- 5 canned anchovy fillets, finely chopped
- handful of pecorino cheese
- fresh pepper and salt
- cup of flour
- cup of sparkling mineral water
- good splash of sunflower oil
If you want to keep the dish completely vegetarian, you can also replace the anchovy fillet with fresh herbs such as flat parsley or thyme. Then use about a tablespoon.
Remove any grains of sand and carefully cut/tear the pistil from the flowers. Rinse the flowers under cold running water. Place paper towels on a plate and place the flowers one at a time on the paper. Also turn the flowers once so that they can dry well.
Mix the ricotta with the finely chopped anchovies, pecorino and lemon juice. Season with salt and pepper. Fill the flowers with the cheese mixture. It is best to do this with a very small spoon.
Mix the flour with the mineral water and beat with a fork until there are no lumps.
Heat the oil in a pan. When you throw in a drop of water and you hear the oil hiss, it’s at the right temperature.
Just before baking the flowers, gently roll them in the flour mixture. Then put it gently in the oil. When the tempura layer starts to turn golden yellow, turn the flowers over. Bake this side as well until it has a nice color.
Remove the flowers from the oil and place on a piece of kitchen pier to drain. Then place the flowers on a plate to serve.
Tip: The flowers are very fragile. Therefore, hold them carefully and do not mess with them too much. If one of the flowers does tear a bit, that’s not so bad. The oil that you heat is of such a temperature that the flour also immediately sears. Because the zucchini flowers are so fragile, you can’t really store them. Actually, you should use it the same day or at the latest the day after.
Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.
Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.