A Stuffed Zucchini Blossoms Recipe - Galavante Travel & Lifestyle
This stuffed zucchini blossoms recipe is as easy as 1-2-3. But to make sure it’s perfect, it's inspired by the Four Seasons Los Angeles.
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Ingredients
- 16 – 20 squash blossoms
- 4 cups of fresh ricotta
- 3/4 cup finely grated Pecorino cheese
- 1 bunch of fresh oregano
- 2 eggs
- 1 cup of flour
- 3 ounces of beer
- 2 tablespoons of milk (whole is best, oat works as well)
- Maldon sea salt
- Sunflower seed oil
- 1 bunch of basil
- 3 tablespoons of extra virgin olive oil
- 3 ounces of crème fraîche
- Maldon salt to taste
- Hot pepper olive oil
- Edible flowers
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