Ricotta Stuffed Squash Blossoms with Fried Zucchini Coins
Ingredients
- 2 medium zucchinis
- 8 zucchini flowers, with stems
- ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
- ¼ cup vegetable broth
- 3 scallions, ends discarded, cut into 3-in. lengths
- Kosher salt
- 2 cups sheep’s milk ricotta
- 1 mint sprig, finely chopped
- ¼ cup grated Pecorino Romano
Instructions
Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins serves 4 original recipe by Saveur.
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