Ricotta Stuffed Zucchini Flowers - Ricotta cheese

Method

• Mix together the ricotta, egg, grated cheese, and basil.
• Season with salt and pepper.
• Remove the stamens from the flower and gently open.
• Use either a small spoon or a pastry bag and fill each blossom with a tablespoon or so of filling.
• Gently pinch the end of the flower closed and twist slightly.
• Beat the egg with a tablespoon of water until frothy.
• Dip the flowers first in the egg, and then into the flour turning them to lightly coat all sides.
• Heat the oil in a frying pan and once hot fry the zucchini flowers for a couple of minutes on each side or until they are golden brown.
• Do not overcrowd the zucchini in the pan.
• Place on a paper towel lined plate and continue to cook the rest of zucchini flowers.
• To serve, first spoon the sauce into the center of a plate and fan the zucchini flowers on top.