DELICATE ZUCCHINI FLOWERS FILLED WITH CREAMY RICOTTA AND SWEET CORN, LIGHTLY FRIED TO GOLDEN PERFECTION.
INGREDIENTS
For the stuffing
- 6 fresh zucchini flowers
- 125 g (½ cup) ricotta
- ½ fresh corn on the cob, cooked and kernels cut off
- 20 g (¼ cup) finely grated parmesan
- Zest and juice of ¼ lemon
- A few basil leaves, finely chopped
- 1 pinch Espelette pepper
- Salt & black pepper
For the coating
- ¼ cup flour
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- Neutral frying oil (grapeseed, sunflower, etc.)
For the dipping sauce
- ½ fresh corn on the cob, cooked and kernels cut off
- 1 tbsp Dijon mustard
- 20 g (¼ cup) finely grated parmesan
- Juice of ¼ lemon
- ½ garlic clove, grated
- 2 tbsp olive oil
- 1 pinch Espelette pepper
- Salt & black pepper
METHOD
1. Prepare the stuffing
- In a bowl, mix ricotta, corn kernels, parmesan, basil, lemon zest, lemon juice, Espelette pepper, salt, and black pepper.
- Gently open each zucchini flower and carefully fill with the mixture. Twist the tips of the petals to close.
2. Coat the flowers
- Dredge each stuffed flower in flour, dip into beaten egg, then coat with Italian breadcrumbs.
- Set aside on a tray.
3. Fry
- Heat oil to 175 °C (350 °F).
- Fry the flowers in batches until golden and crisp, about 2–3 minutes.
- Drain on paper towels and season lightly with salt.
- 4. Make the dipping sauce
- In a blender, combine the cooked corn, Dijon mustard, parmesan, lemon juice, garlic, olive oil, Espelette pepper, salt, and black pepper.
- Blend until smooth and emulsified. Adjust seasoning.
5. Serve
- Arrange the hot, crispy zucchini flowers on a platter.
- Serve immediately with the corn–parmesan dipping sauce.
By Laurent Dagenais