Zucchini blossoms, cleaned, 10 Cow's milk ricotta, 500 g salt Fresh ground black pepper, a good pinch Fresh herbs, I used lemon thyme and oregano Eggs, 2 Grated parmesan, about 100 g Breadcrumbs, 150 g More Grana and Bread for breading Oil to work the meatballs Fry oil
For when you need certainty: ricotta and frying are the right answer.
Clean the blossoms, removing the pistil, and finely chop. Let the ricotta drain so that it stays as dry as possible and loses its water: add salt and black pepper (the latter abundant), the herbs, the eggs, one at a time, the blossoms, then the Grana and the bread.
With your hands greased with oil, take small portions of dough and roll some meatballs, gently. In a dish, prepare a mix of breadcrumbs and Parmesan, bread the meatballs and place them in the fridge to cool well, at least half an hour. Heat some deep oil in a pan and cook the meatballs until golden brown on all sides: it will take a short time.
