Stuffed courgette flowers, gilded and deep-fried
Instructions
Mix the ricotta with a wooden spoon, mixing with 2 egg yolks, salt, pepper and chopped aromatic: get an homogeneous compound (filling) that you will reap in a pocket of fabric with smooth nozzle.
Remove pumpkin flower stalks by cutting it at the base, so you can enter the corolla without breaking it and remove the pistil.
Use the same basic opening to fill the flowers with ricotta.
Once filled, then toss them in flour, then eggs (beaten together after 2 whole and 2 remaining egg whites) and finally in bread crumbs, making sure that they hold perfectly.
Fry the breaded flowers in plenty of hot oil, drain them well, they will just let them drain on paper towels and serve in serving dish.
Ingredients and dosing for 4 persons
- 12 courgette flowers with stems
- 250 g of ricotta
- Flour
- 4 eggs
- Breadcrumbs
- Chopped aromatic (chives, basil)
- Abundant of frying oil
- Salt
- Pepper