Stuffed Zucchini Flowers

You really can find some amazing things at the Farmer's Market. I discovered these beautiful zucchini flowers a few weeks ago. They are usually something you see on TV or in cookbooks but can rarely find so I didn't pass up the opportunity to make them. I used a few things I had in the fridge and was able to make this easy weekend lunch.

Stuffed Zucchini Flowers


2 cups fresh whole milk ricotta
1/2 cup grated parmesan cheese
5 thin slices prosciutto finely chopped
1 tbls. fresh mixed herbs copped
salt and pepper

10-12 baby zucchini with flowers
1/3 cup flour
1/3 cup cornstarch
1/2 cup sparkling water/ or club soda
Vegetable oil for frying

Fresh chives


Mix together the first five ingredients in a medium bowl. Using a small spoon stuff each flower with about 2 tbls. of the cheese mixture. Tie the end for the flowers closed using a fresh chive.

Heat the oil in a skillet until hot but not smoking. Meanwhile mix the flour, cornstarch, sparkling water and some salt and pepper to taste in another bowel. Let sit for 15 mins. Dip the flower end of the zucchini into the batter and fry in the oil until lightly brown.

Serves 2-4