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Stuffed Zucchini Flowers with Ricotta

Name: Stuffed Zucchini Flowers with Ricotta
Prep time: 70 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 27-09-2021