I love making an assortment of small bites for cocktail hour in the summer and zucchini flowers are often part of it! These zucchini flowers are beer battered and stuffed with ricotta and prosciutto. I like to use beer to add some flavor and also the carbonation adds some airiness to the batter. I served them with my favorite Alta Cucina plum tomatoes blitzed with some black pepper and salt. The sweetness of these tomatoes in particular is a nice contrast to the savory zucchini flowers.
- Vegetable oil (for frying)
- 1 1/4 cups AP Flour
- 1 teaspoon coarse salt for the batter + more for ricotta mixture and garnish
- Black pepper
- Red pepper flakes
- Olive oil
- 12 oz chilled Peroni or Moretti beer (you can use soda water for a non-alcoholic option)
- 2 dozen zucchini flowers with stamens removed
- 1/4 lb Prosciutto
- 1 cup Ricotta cheese
- Optional dip: Sweet plum tomato sauce with salt and pepper to taste
1. Heat vegetable oil in a large pan (about 2 inches deep) until the temperature reaches 350°.
2. Meanwhile, clean the zucchini flowers and remove the stamens.
3. To make ricotta filling, mix ricotta, olive oil, salt, black pepper and red pepper to taste in a bowl and pour into a squeeze bottle or piping bag.
4. Insert a rolled up piece of prosciutto (small enough to fit) into the zucchini flower and pipe the ricotta filling in after. Close the flower and set aside.
5. To make the batter, combine flour and salt in a medium bowl, then whisk in beer (or soda) until batter consistency forms. Do not over whisk, some lumps are okay!
6. Dip the blossoms in the batter individually, shaking off any excess batter; gently lay them in the oil a few at a time. Do not crowd the pan.
7. Cook one side until golden brown, flip over and cook the other side (about 2 minutes).
8. Transfer to a cooling rack covered with paper towels (to absorb excess oil) and sprinkle with salt. Let cool.
9. Make simple tomato sauce for a dip or serve alone! Enjoy!