Name: Stuffed zucchini flowers with ricotta recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 480.00 gm ricotta cheese, crumbled; 400g Greek fetta cheese, crumbled; 1 tsp parmesan cheese; 1 bunch chopped parsley leaves; 20.00 ml dried mint leaves; 20 zucchini flowers; 625.00 ml plain flour; 2 eggs; 250.00 gm water; 2.40 gm salt

Stuffed zucchini flowers with ricotta recipe

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Learn how to make delicious stuffed zucchini flowers with ricotta from Christina and Yia Yia Rose.

Ingredients:

480.00 gm ricotta cheese, crumbled
400g Greek fetta cheese, crumbled
1 tsp parmesan cheese
1 bunch chopped parsley leaves
20.00 ml dried mint leaves
20 zucchini flowers
625.00 ml plain flour
250.00 gm water
2.40 gm salt

Instructions:

Mix together the ricotta, feta, and Parmesan cheese in a bowl. Season to taste and incorporate parsley and mint leaves, stirring until well combined.
Fill the center of each flower with a dollop of ricotta mixture, then gently twist the ends of the petals to seal.
Prepare batter: In a bowl, combine flour, eggs, and half of the water. Whisk together until well combined. Then, add the remaining water and salt, and whisk until smooth.
Coat each flower in batter, let excess drip off, and fry until golden for about 2 minutes. Repeat with the rest of the flowers and batter.

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