Zucchini Blossoms

One of the best things I ever bought from the farmer's market was zucchini blossoms. You must go there early for them, as soon as they open, because they're rare and delicate and should be eaten the very same day they are picked.

It was a great summer day when I bought them and when we all gathered to see how it would turn out. Our friends from Paris were visiting and we all took turns frying them and dodging the spluttering oil.

It was completely worth it, they really are a special treat and I would gladly make them again if I could find them again! It's a perfect starter with a nice light wine, it's creamy on the inside and crispy on the outside.

The only thing is that they can't be made in advance and need to be eaten immediately. That's why I don't have a picture of the finished product! :( Make sure that you pick the male flowers only. The female flowers have an extra green leafing around the bottom, that when cooked, are extremely bitter.


Zucchini Blossoms

A bouquet of zucchini blossoms, freshly picked (about 10 - 12)
1 cup flour
1 cup sparkling water
1/2 tsp salt
pepper
3/4 cup ricotta cheese
Handful of basil
A pinch of herb de provence
A pinch of chili flakes
Canola oil for frying

1. Take out the pistil (the stick-like thing in the middle of the flower) from each of the blossoms carefully, so as to not tear them too much - you can make only one slit, which you will also use to stuff them with the cheese filling. Brush away any dirt.

2. Make the filling: Mix cheese, herbs, chili flakes and season with salt and pepper.

3. Make the batter: Mix flour, salt and pepper and whisk in the water until the batter is smooth.

4. Make a slit in the flower (if you haven't already) and fill each flower with about a half tablespoon or less of filling - make sure there is an inch of gap at the top for you to seal the blossom again. Use your fingers to twist the top of the flower closed. Arrange on a plate.

5. Preheat oil to medium-high heat. When oil is ready, dip each stuffed blossom into batter, letting the excess drip out, then gently but carefully put into oil. Do this in batches of 4. Stand back because it will splutter. Drain on paper towel when they are golden.

6. Eat immediately with a dip of yogurt and lemon or marinara sauce.