Fried zucchini blossoms

It’s that time of year again. Zucchini blossoms are in full bloom and we have so many of them in our garden. If your zucchini blossoms aren’t flowering yet, save this recipe because you’ll see them soon. 😍 My favorite thing about growing zucchini is that you not only get a wonderful vegetable that can be used in so many ways, you also get stunning flowers that are edible and so delicious!! There are several ways you can prepare zucchini blossoms, but my absolute favorite way is the tradition Italian classic, stuffed zucchini blossoms. This is my second year making these beautiful stuffed blossoms, below is my favorite way to prepare them.

You will need

- zucchini blossoms (fresh harvest)

- 1/2 cup ricotta

- 1/2 cup mozzarella

- freshly chopped mint

- tsp lemon zest

- 1/2 cup all purpose flour

- 1 egg

- 3/4 cup of water

- 1 tsp kosher salt

- 3 cloves garlic (finely chopped)

- frying oil (I used olive oil)

Directions

Gently wash the Zucchini flowers with water. In a bowl, mix the ricotta, lemon zest, mint, and salt. Gently open the petals of each flower and insert a mozzarella cube or ball and ricotta mix. In a another bowl, prepare the batter by mixing: flour, eggs, garlic, and water. Dip the blossom in the batter and fry in hot oil. Fry the flowers on both sides until they turn a golden color. Remove the flower when ready and allow the excess oil to drain on a towel. Sprinkle salt on top. I added some basil from the garden as a garnish. Serve right away