Vegan ricotta stuffed zucchini blossoms
Zucchini blossoms have been grown and consumed for centuries. The delicate flowers, known for their vibrant color and mild flavor, were highly valued by ancient civilizations such as the Greeks and Romans. In the preparation of fiori di zucca ripieni, the stamens are carefully removed from the flowers, which are then stuffed. The filling often consists of a combination of ricotta, herbs such as parsley or basil and grated cheese. The flowers are then carefully closed and baked until golden and crispy. A delicious summer appetizer or side dish. And it looks super pretty, too.
TIP
You can also bake them in the oven. In that case, replace the beer batter with breadcrumbs. Place the stuffed blossoms on a baking tray, sprinkle with olive oil and breadcrumbs and bake for 15 min. in a preheated oven at 180 °C until golden brown and crispy.
For 4 people
Ingredients
250 g firm tofu or make my almond ricotta
100 g grated vegan parmesan (see recipe on p. X)
pinch of ground nutmeg
1 clove of garlic, chopped
1 small shallot, chopped
finely grated zest and juice of 1 lemon
2 tbsp finely chopped parsley leaves
2 tbsp. chopped basil
2 tbsp chopped chives
salt and pepper to taste
12 zucchini flowers, stamens removed
125 g flour
200 ml light beer or sparkling water
1 tbsp olive oil
oil, for frying
How to
Blend the tofu with a splash of water, if necessary, in a blender to form a ricotta-like mixture.
Place the tofu ricotta in a bowl along with the parmesan, nutmeg, garlic, shallot, lemon zest and juice, parsley, basil and chives. Mix everything well and season with salt and pepper.
Fill the flowers with this stuffing.
Mix the flour with the beer and olive oil.
Roll the stuffed flowers through the beer batter and deep-fry them in frying oil at 170 °C until golden brown.
Drain them on kitchen paper and serve immediately.
