Wash the zucchini flowers tenderly.Remove the pistils and check whether it has unwanted guests in it! Let them dry gently.Mash curd or ricotta with grated Parmesan cheese.
Add chopped dill and freshly ground black pepper.
Gently open the flower and spoon the mixture in each blossom with a small spoon.
Gently pinch the end of the flower and twist. Repeat for the rest.
Beat the egg white with a fork until frothy.
Dip the flowers first in the egg and lightly coat all sides.
Fry them in olive oil until golden.
Serve with sorted salad.