Corn, zucchini, tomatoes, and arugula are all local seasonal ingredients widely available at just about every market in town during the hot summer months. I made this dish for a light, summery lunch, but bring it out onto a metropolis rooftop along with a few bottles of pinot grigio and close friends and now you’re talking.
I happened to stumble upon a few family gardens this weekend and found these beautiful zucchini flowers. Rare and extremely fragile, I knew I had to take advantage of the gorgeous summer veggie and its unique flavor.
Recipe: Rina Oh
Stuffed Zucchini Flower with Summer Vegetables
Ingredients
4-6 zucchini flowers
1/4 cup all purpose flour
1/2 cup ricotta cheese
Salt and pepper to taste
Vegetable oil for frying
2 cups cooked corn kernels
1 cup arugula
1 cup baby Roma tomatoes, quatered
2 tablespoons extra virgin olive oil
Directions
Place about a tablespoon of ricotta cheese into zucchini flowers, season with salt and pepper and lightly coat in flour. In the meantime bring frying oil to a temperature of about 350 degrees in a medium-size skillet.
Fry zucchini flowers for about 1-2 minutes until crust is golden brown. Remove from heat and drain on paper towels.
In a medium-size skillet, heat olive oil on medium to high heat and saute corn kernels for about 2-3 minutes. Add arugula and toss until they are wilted, or approximately another 3 minutes.
Stir in roma tomatoes and lightly toss in the vegetable mixture for a minute or two. Season to taste with salt and pepper.
Enjoy!