Zucchini Flowers Stuffed with Tuna and Ricotta

Preparation

1. In a bowl, combine the drained tuna, ricotta, Parmesan cheese, and finely chopped parsley. Mix well until thoroughly combined.
2. Carefully remove the pistils (centers) from the zucchini flowers and gently wash them. Stuff each flower with the tuna mixture and gently twist the petals to close.
3. Beat the egg with the flour and a pinch of salt, then gradually add the milk to create a smooth, creamy batter.
4. Dip each stuffed flower in the batter and fry in hot oil until golden brown and crispy on all sides.
5. Drain the flowers on paper towels to remove excess oil and serve hot and crispy.

Alternative Baking Method: For a lighter version, place stuffed flowers on a parchment-lined baking sheet, brush with olive oil, sprinkle with breadcrumbs, and bake at 400°F for 10 minutes.