Stuffed Zucchini Flowers with Ricotta and Herbs
Delicate zucchini flowers stuffed with a creamy blend of ricotta cheese and fresh herbs, lightly battered and fried to golden perfection.
Equipment
- Mixing bowls
- Measuring spoons and cups
- Piping bag (optional)
- Deep skillet or frying pan
- Slotted spoon
- Paper towels
Ingredients
- 16 zucchini flowers (approximately 2-3 inches long)
- 1 cup ricotta cheese (250 grams)
- 2 tbsp grated Parmesan cheese (30 grams)
- 1 tbsp fresh basil finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh mint finely chopped
- 1/2 tsp salt (2.5 grams)
- 1/4 tsp black pepper (1 gram)
- 1/2 cup all-purpose flour (60 grams)
- 3/4 cup sparkling water (180 milliliters)
- Olive oil for frying
- Lemon wedges for serving
Instructions
- Gently open the zucchini flowers and remove the stamens from inside. Rinse them carefully under cold water and pat them dry with paper towels.
- In a bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, parsley, and mint. Season with salt and pepper, and mix until well blended.
- Carefully spoon or pipe the ricotta mixture into each zucchini flower. Twist the tips of the petals to close and secure the filling inside.
- In a separate bowl, whisk together the flour and sparkling water until smooth. The batter should be thin enough to coat the back of a spoon.
- Fill a deep skillet or frying pan with olive oil, about 2 inches deep, and heat over medium-high heat to 375°F (190°C).
- Dip each stuffed zucchini flower into the batter to coat completely, letting any excess drip off. Carefully place the battered flowers in the hot oil, frying in batches to avoid overcrowding the pan. Fry until golden brown, about 2-3 minutes per side.
- Remove the fried flowers with a slotted spoon and drain on paper towels.
- Serve hot with lemon wedges on the side for squeezing over the stuffed flowers.
Notes
For a gluten-free version, substitute the all-purpose flour with your preferred gluten-free flour blend. Ensure the oil is at the correct temperature before frying to prevent the flowers from absorbing too much oil and becoming greasy. The batter should be used immediately after mixing to take advantage of the carbonation in the sparkling water, which creates a light and crispy crust. If zucchini flowers are not available, this recipe can also be made with small, tender zucchini cut into boats and stuffed with the ricotta mixture.