I simply can not walk past zucchini flowers – or any edible flower, for that matter. Zucchini flowers always leave me strangely torn between wanting to embrace them and on the other hand leaving me to feel sorry for the zucchinis that are bereft of their beautiful accessories… I tend to ask the zucchinis nicely if they do not mind too terribly if i steal a part of them. Gosh, i’m turning into Crazy Woman. Hardly able to harvest plants, now, without a bad conscience… Sighs.
These ricotta stuffed and deep fried darlings are very simple to make, albeit tricky looking. It’s the ideal snack or tapas, makes for a cool salad topper or even decoration on a plate of steamy pasta. The recipe can be found on Donna Hay’s Site, and there’s not much to add to that.[gap height=”20″]