Stuffed Zucchini Flowers with Ricotta

Alejandro Ruíz
Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, in Oaxaca, an agricultural town where most of the crops are for self-consumption.Alejandro has emphasized the authenticity of the flavors and endemic products throughout the state, which is why he is considered an ambassador of Oaxacan cuisine worldwide.
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Ingredients
4
Servings
  • 1 1/2 cups vegetable oil
  • 2 sweet potatoes
  • 1/2 teaspoons salt
  • 1/2 cups olive oil
  • 15 leaves epazote
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 2 tablespoons onion, chopped
  • 1/4 cloves garlic, chopped
  • 1 cup requesón
  • 2 tablespoons honey
  • 1 tablespoon epazote, chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 12 pumpkin flowers
  • 2 tablespoons pumpkin seeds, toasted
Preparation
45 mins
25 mins
Low
  • For the sweet potato chips, peel and slice the sweet potato into thin slices about 2 millimeters thick on a cutting board. Soak in water for 10 minutes and dry with paper towels.
  • In a small pot with oil, fry until golden. Drain on paper towels and sprinkle with salt.
  • For the epazote oil, blend the epazote leaves with oil and strain through a sieve lined with paper towels. Set aside.
  • Blend with the cold oil and strain through a sieve lined with cheesecloth. Set aside.
  • For the zucchini flowers, add olive oil, onion, and garlic to a pan over medium heat and cook for 3 minutes, then add the ricotta, honey, epazote, salt, and pepper, mixing until all ingredients are combined. Set aside.
  • Stuff the zucchini flowers with the ricotta and fry with a little olive oil for a couple of minutes.
  • Serve the flowers with the sweet potato, drizzle with the epazote oil, and sprinkle with the pumpkin seed. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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