Stuffed zucchini flowers are one of Italy’s most graceful and elegant street foods.
Where the recipe for stuffed zucchini flowers comes from is a mystery. Also because, each Italian region has its own traditional recipe for making them.
In the meantime, blend the ricotta cheese with the grated Parmigiano Reggiano in a bowl, to obtain a smooth, soft cream. Season to taste with salt, freshly ground black pepper and a pinch of grated nutmeg. Open the flower petals well and start to fill the inner cavity with the stuffing, taking care not to overdo the quantity.
Close the tips of the petals inwards so that the filling remains in place. Coat the zucchini blossoms with flour and fry them in plenty of boiling hot oil.
When a delicate external crust has formed on the outer surface of the flowers and they have turned a nice golden colour, remove them from the pan and leave to drain on absorbent kitchen paper. Serve almost immediately.