Clean the blossoms and remove the pistils being careful not to break the blossoms. You can use scissors if you prefer. In a small bowl mix ricotta cheese and egg, add parsley and season with salt to taste. Blend mixture together until smooth. Fill pastry bag with cheese and egg mixture and then stuff the zucchini flowers with the mix closing the flowers on the top by twisting them at the end. Now prepare the batter. In a bowl mix flour and water until it reaches a thick consistency (proportions are right if batter sticks to your finger). Then dip each flower first in the batter and then in the bread crumbs. Lay the blossoms evenly spaced on a lined baking sheet and drizzle with olive oil. Bake for 25 minutes to 180 °C or until golden brown. Serve warm.
What is needed