Pan-Fried Zucchini Flowers With Ricotta And Fresh Herbs

• Batter
• 1 cup unbleached white flour
• 1/2 teaspoon sea salt
• 3/4 cup warm water
• 1 large organic egg
• Stuffing and Flowers
• 1 large organic egg - lightly beaten
• 1 cup fresh ricotta cheese
• 1 shallot - finely chopped
• 3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
• 1/2 teaspoon sea salt
• freshly ground pepper to taste
• 16 large or 20 small fresh zucchini flowers
• 1/2 cup olive oil for pan-frying (or enough oil to cover the pan generously)

1. For the batter - mix flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just before dipping the flowers into the batter whisk in the egg.
2. For the stuffing - mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.
3. To stuff the flowers - make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.
4. Heat a large heavy-bottom skillet to high heat. Add the oil. When the oil is hot, dip each flower in the batter and add them to the pan. Saute for 2 to 3 minutes until golden. Flip the flowers and continue to saute for 1 to 2 minutes until golden. Repeat until all flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn't burn.
5. To serve, overlap 4 to 6 flowers in the center of each plate and serve immediately.
6. Cook's note - The flowers must be served piping hot, they become soggy as they cool.
7. 2011 Viviane Bauquet Farre - Food & Style NY LLC. Foodandstyle.com

batter, unbleached white flour, salt, water, egg, stuffing and flowers, fresh ricotta cheese, shallot, garden herbs, salt, freshly ground pepper, zucchini flowers, olive oil

Taken from food52.com/recipes/10491-pan-fried-zucchini-flowers-with-ricotta-and-fresh-herbs (may not work)