(Not every zucchini flower develops into a fruit, but likewise the “blind” flowers enjoy cooking) Remove the pistil from the zucchini flowers. Mix ricotta and parmesan with the herbs and season with pepper, salt and a pinch of nutmeg. Fill this amount into the flowers, twisting the top slightly. Mix flour, egg and a little bit of water and season with pepper and salt. Turn the zucchini flowers in it to the other side and roast them in a frying pan with olive oil until golden brown all over.
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Our tip: It is best to use fresh herbs for a particularly good aroma!
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