Recipe summary
Chuck Hughes perfectly combines the freshness of zucchini flowers with rich ricotta cheese stuffing for this easy, yet impressive, appetizer.
Preparation time:
30 minutes
Cooking time:
40 minutes
Yield:
4
Ingredients
Zucchini Flowers
-
8
zucchini blossoms, pistils removed, gently washed, and patted dry
-
Canola or peanut oil for frying
Stuffing
-
2
cups
soft ricotta cheese (500 ml)
-
1
cup
35% cream (250 ml)
-
Zest of 1 lemon
-
1
bunch
parsley
-
1
bunch
chives
-
1
anchovy fillet, finely chopped (Optional)
-
Salt and pepper
Marinara Sauce
-
2
tablespoons
olive oil (30 ml)
-
1
onion, chopped
-
3
cloves
garlic, minced
-
12
tomatoes, blanched and peeled or 4 cups canned tomatoes (1 l)
-
1
bunch
of basil, chopped
-
1
bunch
of parsley, chopped
-
1
bunch
of chives, chopped
-
Salt and pepper
Vodka Batter
-
1 1/2
cups
flour (375 ml)
-
1
teaspoon
baking powder (5 ml)
-
1/2
teaspoon
salt (2 ml)
-
1
cup
vodka (250 ml)
-
1
cup
club soda (250 ml)
Serving