Recent Fascination with Fried Zucchini Flowers.

All I have been seeing is a dish called "Fried Zucchini Flower." Now I have to say..I never knew such a thing existed. But I most definitely have to try this unique dish. I stumbled upon this dish first from my new favorite chef/ food blogger: Viviane Bauquest Farre. She makes divine dishes. Then, I saw this exact same dish on FoodTV (of course with their own flare).

This clearly is a must eat summer dish. Doesn't seem too challenging to make so that motivates me to try it even more! While this is a popular dish to eat in Tuscany... you can buy a batch of zucchini flowers at any Italian specialty store.

I will be back to tell you all about my attempt to make stuffed fried zucchini flowers! Hey, anything stuffed with cheesecan't be that bad!

Here is the recipe I will be using from Viviane Bauquest Farre:

Pan-fried zucchini flowers:

Serves makes 16 to 20 flowers or 4 servings active time: 45 min

For the batter

1. 1 cup unbleached white flour
2. 1/2 teaspoon sea salt
3. 3/4 cup warm water
4. 1 large organic egg

For the stuffing

1. 1 large organic egg – lightly beaten
2. 1 cup fresh ricotta cheese
3. 1 shallot – finely chopped
4. 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
5. 1/2 teaspoon sea salt
6. freshly ground pepper to taste

1. 16 large or 20 small fresh zucchini flowers
2. 1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)

1. Step 1: For the batter – mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
2. Step 2: For the stuffing – mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
3. Step 3: To stuff the flowers – make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.
4. Step 4: Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.
5. Step 5: To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.

Also, here is a helpful video:

Don't you think she is just so fabulous? I love hoe carefree she makes cooking seem and that's how it always should be!