We would like to recreate a dish we had in Sorrento: zucchini flowers stuffed with herbed ricotta cheese, then rolled in bread crumbs and deep fried. Done wrong, it could be a disaster, so we have a lot of questions:
1. What herbs should be mixed in the cheese?
2. How much cheese should be packed into each flower?
3. How can the ends be sealed? A beaten egg?
4. Coat the flowers with egg again to get the bread crumbs to stick?
5. Fry how hot and how long?
6. Any other things we should know?