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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 12 baby zucchini with blossoms attached
- 2/3 cup whole-milk ricotta (preferably fresh)
- 2 ounces coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
- 1 large egg yolk
- 1/2 teaspoon dried oregano, crumbled
- About 1 cup extra-virgin olive oil
- Special equipment: a deep-fat thermometer
Method
- Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each.
- Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
- Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper.
- Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling.
- (You may have leftover filling, depending on size of blossoms.)
- Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch.
- Transfer with tongs to paper towels to drain.
- (Return oil to 360F between batches.)
- Serve zucchini warm or at room temperature.
