In the world of appetizers, fried food is certainly the one that gives satisfaction. But when we are talking about a batter of zucchini flowers filled with Gorgonzola cheese, it means that pleasure is guaranteed.
Mix the eggs and our in prosecco wine in a bowl. Add salt and pepper. Combine gorgonzola and ricotta
with a wood spoon, then leave it stand in the freezer for at least 20 minutes. Wash and clean the courgette owers, dry them accurately then stu them using a coee spoon or a pastry bag. Let peanut oil warm up to 170°C, pass the owers in the batter and fry. Serve very hot.