Zucchini flowers stuffed with ricotta

Course Amuse
Cuisine Italian
Servings 12 flowers



  • 12 pcs Courgettebloemen
  • 0,5 l full mlk
  • 3 tblsp Bloem
  • 1 pcs Ei beaten
  • Olijfolie


  • 250 g Ricotta
  • 1 pcs Ui chopped
  • 125 g Almond paste grated
  • 2 tblsp Basilicum cut finely
  • 125 g Almond shavings or pin tree seeds
  • 2 tblcp Peterselie



  • If necessary, wash the flowers carefully, dry them with soft kitchen paper and remove the pistils and possibly the stem.
  • Make a batter from the flour, milk, egg and a dash of olive oil. Use a wide bowl so that the flowers can lie in it without kinking.


  • Prepare all ingredients and mix well with a spatula. Then transfer them to a piping bag.
  • Fill the courgette flowers with the filling. Put the flowers in the batter and fry in the hot oil until they are brown all around.
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