A perfect late summer alfresco bite - these delicate zucchini flowers really blossom (pun intended) with a savory ricotta filling and a powerful punch of kimchi mayo.
Ingredients
6-8 zucchini flowers, depending on size (go for the bigger ones!)
6 tablespoons ricotta cheese
1 teaspoon fresh lemon zest
0.5 teaspoon everything bagel seasoning
1 teaspoon kimchi mayo
good frying oil
Instructions
Wash the zucchini flowers well and open them up gently to dry on a kitchen towel.
In a small bowl, gently mix the ricotta, lemon zest, and the seasoning.
Fill each zucchini flower with about one tablespoon of filling, then "seal" it back up.
Fill a deep, heavy pan with about a quarter of an inch high amount of your favorite frying oil (I used avocado) and bring to a a sizzle.
Pan fry the stuffed zucchini flowers for about 3 minutes on each side. They should be light and crispy.
Drizzle and/or dip into the kimchi mayo.
Recipe by Saffron and Honey at https://saffronandhoney.com/stuffed-zucchini-flowers-with-kimchi-mayo/