Fried Zucchini Flower

I don´t know to laugh or to cry when Mama said that she eats only the Zucchini - the fruit of this plant and discard away the rest (all this while) yesterday. It was still fresh in my mind how excited I got when I first spotted them in her garden last Spring. There weren´t just one, but three huge plants with each bearing a few large zucchinis about the size of my shoe scattered around her garden. But my eyes naturally got drawn towards the petals, for I´ve heard sooo much about them but have yet to discover its delicateness.

Before getting to the recipe part, I do want to share with you one thing. Wash these petals thorougly. Do not be like me - whom judges the outer cleanliness only. It was not a pleasant experience to discover a FAT, HUGEEE worm laying inside the petal just when you´re about to pipe the filling in.



Without further ado, here´s the simple recipe which had captured my tastebud. If you´re not a convert after trying this crispy on the outside, creamy on the inside and ohhhh soooo delicate the taste experience, do let me know why :-)

Here´s the recipe.

• 6 Zucchini Flowers
• 80 grams Riccota Cheese
• 1/2 cup of Basil and Parsley Herbs, Chopped Finely
• Flour
• Oil for Frying
• Salt to taste

Method

1. Mix the cheese, herb mixture and seasoning into a smooth paste.
2. Next, spoon them into a small piping bag. Cut a small tip about 1/2 cm away.
3. Inject the cheese mixture inside the petals until it is full. Close the petals carefully.
4. Heat up a pan with oil.
5. Place the petal onto the pan carefully and let it fry for a good 1 1/2 - 2 minutes each side, or until it turns golden brown.
6. Drain them on paper towel when its done. Serve hot.