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Zucchini Blossoms

Zucchini Blossoms with buttermilk, beetroot and basil.

Zucchini flower in a crispy batter of buttermilk and harissa served with two dippers, one made of buffalo ricotta, mascarpone and beetroot, and one of buffalo ricotta, yogurt, and herb oil.

Ingredients

150gFlour
Salt
zucchini flower
50gcorn grits
1Powdered sugar
400mlButtermilk

Pepper
100gBeet juice
200gbuffalo ricotta
250gMascarpone
Salt

Salt
200gbuffalo ricotta
100gherb oil
Pepper
250gTurkish yogurt

1lGrape seed oil
120gBasil

Preparation

  1. Remove the stamens from the zucchini flowers.
  2. Mix the flour, cornmeal, powdered sugar, salt, and buttermilk into a smooth batter using a whisk.
  3. Dip the flowers in the batter and fry them at 180°C for about 2 minutes.
  4. Turn the flowers regularly.

  1. Whip the ricotta with the mascarpone.
  2. Gradually add the beet juice and season with salt and pepper.

  1. Whip the ricotta and Turkish yogurt.
  2. Gradually add the herb oil and season with salt and pepper.

  • Used in the beet sauce step.
  • Tip: check out our other recipes for herb oils or buy a nice herb oil.
  1. Blanch the basil for about 10 seconds and place in ice water.
  2. Blend the basil at about 70°C in the thermoblender for 6 minutes.
  3. Pour the mixture onto a muslin cloth or coffee filter and leave overnight in the refrigerator.

  1. Pipe the two sauces separately onto a plate in a dollop.
  2. Draw two lines with a palette knife by pulling through in one motion.
  3. Let your guests dip the flowers through the two sauces.