Crispy Zucchini Flowers Stuffed with Ricotta and Mint

I believe this recipe is from Tyler Florence.

My friend Sara made these this summer and they were quite possibly the most amazing things I’ve ever tasted. I think all the fresh, high quality ingredients took them to the next level. The squash blossoms were directly from her garden. Gourmet to the max! Wowzers.

  • 7 oz good quality crumbly ricotta
  • 1/4 of a nutmeg, finely grated, or a pinch ground nutmeg
  • small handful freshly grated parmesan cheese
  • zest of 1 lemon
  • small bunch of fresh mint, finely chopped
  • 1-2 fresh red chilies, halved, deseeded, and very finely chopped (Sara used about a tsp red pepper flakes… maybe use less since red pepper flakes vary in heat)
  • 1 3/4 c. self-rising flour (or rice flour + baking powder, maybe a little xanthum gum?)
  • 1 1/2 c. decent white wine or sparkling water
  • 8 zucchini flowers w/ zucchini still attached
  • vegetable oil for frying

Put ricotta mixture in sandwich bag. Snip off the edge and pipe into blossoms.

Heat oil to 350 degrees in a saucepan. Put a piece of potato in it and wait til it turns golden and sizzles.

Pour sparkling water into flour and salt for foamy batter. dip blossoms in that, then fry.

After draining, squeeze a little fresh lemon on top and serve immediately.

Ohhhhhhh heaven.

Yogurt Chicken

(inspired by Libby)

  • chicken (thighs, breasts, whatever)
  • Greek (plain) yogurt 1 1/2 c.
  • lemon juice 1/4 c.
  • olive oil 1/4 c.
  • parmesan cheese 1/2 c.
  • fresh herbs (basil, thyme, oregano)
  • scallions
  • salt & pepper

Combine all the ingredients in a ziplock bag and let marinate for an hour or overnight. Spread contents of bag evenly onto a baking sheet and bake until chicken is almost cooked. Finish under broiler. Garnish with fresh herbs and scallions.