• 1 cup all-purpose flour
• 1 large egg, separated
• 1/3 cup dry white wine
• 1 1/2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/3 to 2/3 cup warm water
• 12 to 14 zucchini blossoms
• 6 ounces ricotta cheese, drained in a fine-mesh colander or cheesecloth for 30 minutes
• 1/4 cup finely chopped fresh herbs (parsley, basil, thyme, oregano or a combination)
• 1 cup vegetable oil
1. In a large bowl, whisk together the flour, egg yolk, wine, olive oil and enough water to make a runny batter. Season with salt and pepper to taste and set aside for 40 minutes.
2. Whisk the egg white until it forms stiff peaks and fold into the batter.
3. Fold the chopped herbs into the ricotta and season with salt and pepper to taste. Stuff each blossom with a scant tablespoon of the ricotta mixture and secure the open end of the blossom with a toothpick or a piece of butcher's twine.
4. Heat the vegetable oil in a large pan until shimmering and almost smoking. If the oil smokes, remove it from the heat for a minute or two, then return to heat.
5. Dredge each blossom in the batter and fry in the oil until golden brown, working in batches if necessary to avoid overcrowding the pan and lowering the temperature of the oil. Remove the cooked blossoms from the oil with a slotted spoon and drain on a paper towel-lined plate. Season with salt and serve immediately. Serves 6 as an appetizer.
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