Rain drops hit the pavement on the streets of New York. Slick black asphalt, umbrella filled sidewalks and a slight chill in the air. An unexpected cool front moved in yesterday, I wore my rain boots and light coat. Mondays are my favorite time to go to the market. I like when its quiet and the rest of the city is at work. I'm lucky that I get to enjoy the city when its not packed to the gills. I often stay quiet on the weekends when the rest of the city is at play. The farmers told me they had enough of the rain for now. Their dedication is appreciated. I support them as much as I can. Someday, I will eat these in Italy, Fiori di Zucca. Learn more about them here.
Pan Fried Zucchini Blossoms with Lemon & Mint Scented Ricotta
18-25 fresh zucchini blossoms
1 cup of ricotta
handful of finely chopped fresh herbs (i used mint)
the zest of one lemon
1 cup of ap non bleached flour
1 cup of warm water
pinch of salt
olive oil or preferred oil for pan frying.
Mix flour, water and salt in a bowl. Whisk till smooth and set aside. To test the batter stick your finger in, if it coats nice and thick then its perfect. If a little runny add more flour if its too thick add more water.
In another bowl add a cup of ricotta, the finely chopped herbs, lemon zest and season. Taste. Take zucchini blossoms and make a small slice, remove the stamen and give it a rinse. Lay out flat to dry on a paper towel. Once dry use a small spoon to fill each blossom with about a dollop of ricotta filling. Fold over tightly and twist the top. You dont want the ricotta spilling out, but dont obsess over it. Once all stuffed heat a cast iron skillet with olive oil over medium heat.
Once your oil is hot work in batches. Lightly dip the blossoms in the batter and fry until crispy and flip, about 3 minutes a side. Place onto a paper towel to absorb any excess oil and season with sea salt.
A note about the recipe.
I will honestly say this was the first time I made this at home. The recipe may need some tweaking to perfection. Most of my recipes I trust my instincts. Some alterations in other recipes included adding egg to the ricotta mixture and using fizzy water in the batter (makes sense for a fluffier crust). Mine turned out delicious and I was really happy with them. The flavor profiles were the right choice. Use whatever fresh herbs you have on hand, the more the merrier. The lemon zest adds a perfect citrus note that I always love. I finished them with a squeeze of lemon juice, a few sprigs of fresh mint and more salt. Eat them fresh out of the pan for best results.