Venetian Dishes

Ricotta and zucchini blossoms fritters

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  • Ingredients
For 4 people

Zucchini blossoms, cleaned, 10
Cow's milk ricotta, 500 g
Fresh ground black pepper, a good pinch
Fresh herbs, I used lemon thyme and oregano
Eggs, 2
Grated parmesan, about 100 g
Breadcrumbs, 150 g
More Grana and Bread for breading
Oil to work the meatballs
Fry oil

For when you need certainty: ricotta and frying are the right answer.
Clean the blossoms, removing the pistil, and finely chop.
Let the ricotta drain so that it stays as dry as possible and loses its water: add salt and black pepper (the latter abundant), the herbs, the eggs, one at a time, the blossoms, then the Grana and the bread.

With your hands greased with oil, take small portions of dough and roll some meatballs, gently.
In a dish, prepare a mix of breadcrumbs and Parmesan, bread the meatballs and place them in the fridge to cool well, at least half an hour.
Heat some deep oil in a pan and cook the meatballs until golden brown on all sides: it will take a short time.