Go Back Email Link
–+ servings

Ricotta Stuffed Zucchini Flowers

Delicate zucchini blossoms filled with creamy ricotta cheese mixture, seasoned with herbs and spices, then lightly battered and fried until crispy.
No ratings yet
Print Pin
Course: Appetizer, canape, Entree, Party food
Cuisine: Italian
Keyword: Courgette Blossoms, Ricotta Filling, Summer Squash Blossoms, Zucchini Blossoms, Zucchini Flowers
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 4 people

Ingredients

Stuffed Zucchini Flowers

  • 10 fresh zucchini flowers
  • 1 egg
  • 250 grams ricotta cheese
  • 1/3 cup parmesan cheese grated
  • 1 tbsp fresh basil chopped
  • 1 tbsp green onions (scallions) minced
  • 1 garlic clove minced
  • zest of 1 lemon
  • sea salt to taste
  • 1 tsp dried chilli flakes

Tempura Batter

  • 1 egg
  • ¼ cup all-purpose flour
  • ¼ cup corn flour
  • 1/2 cup soda water
  • olive oil for frying

Instructions

Prepare the Zucchini Flowers:

  • Gently rinse then dry the zucchini flowers and carefully remove the stamen from inside each blossom. Be sure to handle them delicately to avoid tearing the petals.

Make the Ricotta Filling:

  • In a mixing bowl, combine the egg, ricotta cheese, parmesan, basil, green onion, minced garlic, lemon zest, salt, and chilli flakes. Stir until well combined. Adjust the seasoning according to your taste.

Stuff the Zucchini Flowers

  • Spoon mixture into a piping bag or use a small spoon to carefully stuff each zucchini flower with the ricotta mixture, ensuring not to overfill them. Gently twist the petals to seal the filling inside.

Prepare the Batter:

  • In a separate bowl, whisk together the egg, all-purpose flour, corn flour and soda water until smooth, creating a light and airy batter.

Fry the Stuffed Zucchini Flowers

  • In a large wok or skillet, heat olive oil over medium-high heat. Dip each stuffed zucchini flower into the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry the flowers in batches, ensuring they are not overcrowded in the pan. Cook until golden brown and crisp, approximately 2-3 minutes per side.

Serve and Enjoy:

  • Once golden and crispy, transfer the fried zucchini flowers to a paper towel-lined plate to drain any excess oil. Serve immediately while still warm, garnished with a sprinkle of sea salt flakes and fresh lemon wedges.

Video