Fried Zucchini Flowers with Goat Ricotta and Golden Tomato Oil
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Ingredients
| 12 | zucchini flowers | | 1 cup | fresh goat ricotta | | 1 | egg | | 2 | scallions, thinly sliced | | 1/4 tsp. | freshly grated nutmeg | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 lb. | fresh golden or | | yellow tomatoes, or | | golden cherry tomatoes | | 1/2 cup | extra-virgin olive oil | | 8 | basil leaves | | 1 tsp. | salt | | 2 tbsp. | virgin olive oil |
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Instructions
Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1-1/2 tsp. of filling and set aside.
Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside. In a 10- to 12-inch non-stick sauté pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden-brown on both sides.
Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.
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