Yields or Serves:
Tags: Breadcrumbs, Eggs, Farmers' Markets, Fiori di Zucchini Ripieni, Flour, Greenwich Free Press, Italian Cooking, Italy, Kosher Salt, Milk, Pancetta, Parmesan Cheese, Parsley, Salt, Spring, Stuffed Zucchini Flowers, Summer, Summer Fun, Victoria Hart Glavin, Water, www.tinynewyorkkitchen.com, Zucchini Flowers
Stuffed Zucchini Flowers (Fiori di Zucchini Ripieni) are absolutely amazing things to eat. The first time I had these little delights was in Italy about 15 years ago. Talk about heaven. If you’ve never had them before then you’re in for a real treat! You can find zucchini flowers at most farmers’ market throughout the summer months.
- 16 Zucchini Flowers (Washed, Stems Trimmed & Carefully Remove Pistil From Inside)
- 6 Ounces Parmesan Cheese
- 2 Ounces Pancetta (Diced & Sautéed Until Cooked)
- 2 Tablespoons Fresh Parsley (Chopped)
- 1 Egg (Beaten)
- 3 Ounces Fine Breadcrumbs
- 2 Tablespoons Milk
- For Batter:
- 2/3 Cup Unbleached Flour
- 1 Cup Water
- 1/2 Teaspoon Kosher Salt
- In large-size bowl mix all filling ingredients together.
- Carefully stuff each flower with 2 tablespoons of filling. Twist petals to seal.
- In medium-size bowl mix batter ingredients together.
- Dip each stuffed flower in batter. Fry in hot oil for 30 to 60 seconds on each side until golden brown. Turn carefully with slotted spoon.
- Remove and transfer to paper towels to drain.
- Transfer to serving platter and serve warm.
- Makes 16.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved