COOK TIME: 30 minutes

METHOD

Clean the blossoms.

In a medium sauté pan or skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic and sauté for approximately 10 minutes, or until they become tender. Turn up the heat to high and stir for an additional 3 minutes. Next, add the ricotta cheese and mix gently. Transfer the mixture to a mixing bowl, allow it to cool slightly and then stir in the egg and Parmesan.

Season the mixture with salt and pepper to taste. Fill the zucchini flowers with enough of the stuffing to reach about ⅔ full, and twist the ends of the flowers to seal in the stuffing.

In another medium mixing bowl, create a smooth paste by whisking some of the water into the flour. Gradually whisk in the remaining water. Heat the oil to 350 degrees F.

Dip the stuffed flowers in the batter, working with about 3 at a time, and carefully lower them into the hot oil. Fry until the batter becomes a pale golden brown, which should take around 2 minutes. After frying, drain the blossoms on a plate lined with paper towels. Serve them immediately.

NOTE

Sometimes you can harvest the squash flower even after the fruit has developed, with the zucchini or squash still connected to it. The stems of these flowers are also edible and can be left attached. Interestingly, they have a taste similar to a mild and juicy version of celery. The small prickles on the blossom and stem will soften and disappear when heated. Grab the flowers in the early morning. As the days go on they will close up.