Fried stuffed zucchini flowers

Method

• 1

  Clean the flowers gently, carefully removing the inner pistil without tearing the petals.

• 2

  In a bowl, mix the ricotta with salt, pepper, and the grated lemon zest until smooth and fragrant.

• 3

  Cut the melting cheese into sticks, then wrap each stick in half a slice of mortadella..

• 4

  Add a spoonful of the ricotta mixture into each zucchini flower, then insert a mortadella-wrapped cheese stick into the center. Gently twist or tuck the petal tips together to seal the filling inside.

• 5

  In a bowl, whisk the flour while slowly pouring in the cold beer until you have a smooth, lump-free batter.

• 6

  Dip the stuffed zucchini flowers into the batter, coating them completely. Fry in batches in plenty of hot Frienn frying oil by Olitalia until golden brown and crispy. Drain on paper towels and serve piping hot.