I decided to let this plant live in my garden and eat the flowers. The stuffing is for 12 flowers.
- 12 zucchini flowers, fresh, pollen removed, gently washed and paper towel dried. Please take care not to break the petals
- 1 cup ricotta cheese
- 3 small green onions, white parts only, chopped
- 1/3 cup Parmesan slivers
- 1/4 cup almond slivers
- 1 pinch chilli powder
- salt and pepper
- oil to pan fry
- 1/2 cup flour
- 1 egg, beaten
Dip the flower in the egg and then in the flour to cover. Repeat with all the flowers. Heat up the oil in a deep skillet on medium high. When hot, cook the zucchini flowers until golden on each side. It shouldn't be more than 1-2 minutes per side. Serve immediately.