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Zucchini blossoms can be fried by themselves, or stuffed and fried.
12 zucchini flowers
1/4 cup olive oil, for frying
For the batter:
2 eggs
1/2 cup flour
1/4 cup cold water
For the stuffing:
9 oz (about 1 cup) fresh ricotta cheese
salt and freshly ground black pepper
generous pinch of nutmeg
1 bunch chives, chopped
1 egg, beaten
4 tbsp freshly grated Parmesan cheese
STUFFING VARIATIONS:
a paste of breadcrumbs, olive oil, chopped parsley, chopped anchovies or prosciutto, dash of black pepper
OR
thin slices of mozzarella with thin slices of prosciutto or anchovy.
OR
bechamel sauce with grated gruyere cheese, cooked, ground meat or cooked, chopped mushrooms
MAKE the batter: Beat the eggs, stir in the flour evenly, then gradually add the water to make a smooth consistency. Set aside.
CLEAN the flowers carefully - gently wash and dry the outside, and make sure there are no insects inside. Prepare the filling by mixing thoroughly together the ricotta, salt, pepper, nutmeg, chives, egg and Parmesan. Use spoonfuls of this mixture to fill the flowers.
DIP the flowers into batter and fry in hot oil until golden brown.
