I've been wanting to try zucchini blossoms for a couple years now. The short season and floral nature of the orange and green blooms is alluring. They were always a bit expensive for me, but today at the market I found a box of 10 for $3 and decided today was the day. After 2 weeks of reading various posts and recipes I knew it was time. I got them home and went back out to the store get some frying oil and ricotta and lemons for stuffing. I loosely used the Bon Appetit
recipe that had me drooling on my desk last week.
A pile of lemon zest,
cracked black pepper and a sprinkle of kosher salt mixed with whole milk
ricotta made for the perfect filling.
After cutting out the stamens
with scissors, I stuffed each flower with the filling.
