Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).
I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs were grated of yesterday’s bread.
This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.
Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.
I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.
The ones in the picture below are of the very first ones I’ve ever made.