In Italy, zucchini blossoms are often stuffed with mozzarella and anchovies and fried in a crisp coating. Here, herbed ricotta is tucked into the blossoms with delicious results. If the ricotta is very moist, spoon it into a cheesecloth-lined fine-mesh sieve set over a bowl, and place in the refrigerator to drain overnight. Fresh squash blossoms are highly perishable, so use them as soon as possible.
Customer Reviews for Fried Ricotta-Stuffed Zucchini Blossoms
This product has not yet been reviewed. Click here to continue to the product details page.