- Fresh Ricotta
- Bread Dough
- Zucchini Flowers
You’ll need some yeah these are gonna be the fritters these are gonna be stuffed. you’ll need some flour egg, yeast, water and then some fresh ricotta and some additional cheese. you could use any kind of cheese that. you want my trail alone. whatever we’re using a pro roll it down but it’s up to you and also you need some salt and some oil to fry them in now. you also need some fresh ricotta make sure it’s nice and fresh and not really runny otherwise it’ll make a mess. She’s gonna just break the egg right her bowl.
I just make the fritters because, I’m terrified to break them. I’ve got much bigger head hands and she does took taste and a little piece of cheese. she does things like so, perfectly it’s I can’t I can’t keep up with her the batter has risen beautifully now. we’ve got some oil heating up in the back. we want to get that nice and hot around 365 fahrenheit if, you are using a thermometer but we’re going to head over back there so, dip it and find she’s just dipping each zucchini flour into the batter and line them right down to the hot oil want a measurable poochyena for about 2 or 3 minutes these will take the cook make sure that. you flip them halfway through so, that they get an even golden brown color and all sides and then make sure. you have a plate or platter ready with some paper towels just to put them on and they kind of soak up all the excess oil and when they are done it’ll be time to actually. when we are done frying those so.
We’re going to snip in the other zucchini flowers to make our fritters and we’ll show you. I’ll show you one time comes how to do this so, now all she’s doing is taking the clean zucchini flowers which she took the bottoms off and just cutting them into large chunks and putting them into our batter that we have left over from dipping our stuffed zucchini flowers and their last the back just cooking up we’re gonna take that out add these into boom good ok fold these in carefully so, that you don’t drop because of the yeast otherwise.
We’ll drop the batter the volume fold these in and then we’ll head over to the stove and start frying these she’s dropping spoonfuls of the batter into the hot oil and these will only take a few minutes as well on each side you want them to be a lightly golden color and we took out our stuffed zucchini flowers they also cook they fight up for just a few minutes until lightly golden color and they’re sitting back here on the table cooling off just a tiny bit we’re going to continue with these make sure. You’re doing my batches so that you don’t drop the temperature of the oil too much and they end up setting up too much of the grease will show you what everything looks like once it’s all done fry it up while she finishes up. The last batch of our fritters goes just got some right back.