Summer recipe: Zucchini flowers stuffed with ricotta in fritters

For 4 people.
Preparation time: 1 hour
Cooking time: 20 mins
Rest time: 2 hours

Ingredients :

For the violin zucchini purée:
- 300g Violin zucchini
- 2 spoons of olive oil
- 40g vegetable stock
- 1 pinch of Espelette pepper
- Salt pepper

For the donut dough:
- 400g of T55 flour
- 560g whole milk
- 20g olive oil
- 20g of fresh yeast

For the ricotta stuffing:
- 12 courgette flowers
- 600g Violin zucchini
- 12g chopped basil
- 12g chopped marjoram
- 180g of ricotta
- 2 spoons of olive oil
- 2 pieces of zested lime
- 1 pinch of Espelette pepper
- Salt pepper

Preparation :

For the donut dough:
In a small bowl, dissolve the yeast in the milk. In a separate bowl, mix the flour, salt, pepper and Espelette pepper. Then add the milk and yeast mixture, beat everything with a whisk, adding the oil little by little until a homogeneous mixture is obtained.
Refrigerate for 1 hour, then at room temperature for 1 hour. The batter is ready when bubbles start to appear on the surface.

For the ricotta stuffing:
Cut the courgettes into fine brunoise. In a frying pan, add 1 tablespoon of olive oil and briefly fry the raw zucchini. After cooking, the vegetable must remain crunchy.
Cool the courgettes then add the rest of the ingredients: basil, marjoram, ricotta, olive oil, lemon zest, chilli, salt, pepper and mix everything together. Reserve the stuffing on a plate with paper towel to absorb the excess.
Remove the pistil from the zucchini flowers, then stuff them using a pastry bag. Close the flowers well so that they do not open after cooking.

For the violin zucchini purée:
Finely chop the zucchini. In a frying pan, add 1 tablespoon of olive oil and brown the zucchini without colouring. Deglaze with vegetable broth. Mix finely in a food processor then cool quickly to keep the color.