Zucchini Blossoms Stuffed with Ricotta - Williams-Sonoma Taste
Zucchini Blossoms Stuffed with Ricotta | 18 large zucchini blossoms, stems intact, 1/2 cup (4 oz./125 g.) fresh whole-milk ricotta cheese, 1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour, 1 tsp. fine sea salt, 1 Tbs. extra-virgin olive oil, 1 large egg, lightly beaten, Canola oil for frying, Fried fresh flat-leaf parsley sprigs for serving (optional), Coarse sea salt for sprinkling
Fried Anchovy-Stuffed Zucchini Blossoms
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them.