Stuffed Zucchini Blossoms are a delicate and elegant appetizer that highlights the subtle, floral flavor of zucchini flowers. These tender blossoms are typically filled with a creamy ricotta mixture and lightly fried to golden perfection, creating a crisp exterior with a soft, flavorful center. This dish is perfect for showcasing seasonal produce and makes for a beautiful addition to any summer meal or special gathering. The light, crispy blossoms are best enjoyed warm, paired with a simple dipping sauce or a drizzle of lemon juice.
Ingredients:
- 12 fresh zucchini blossoms
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup sparkling water
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
- Gently rinse the zucchini blossoms and remove the stamens from inside. Pat dry and set aside.
- In a bowl, mix the ricotta cheese, Parmesan, egg yolk, minced garlic, salt, and pepper until smooth and well combined.
- Carefully spoon the ricotta mixture into a piping bag or small plastic bag with the tip cut off, and gently fill each zucchini blossom with the cheese mixture. Twist the tops of the blossoms slightly to close them.
- In a separate bowl, whisk together the flour and sparkling water to create a light batter.
- Heat about 1 inch of vegetable oil in a skillet over medium heat.
- Dip each stuffed blossom into the batter, letting the excess drip off, then fry them in the hot oil for 2-3 minutes per side, or until golden and crisp.
- Drain the fried blossoms on paper towels and sprinkle with a pinch of salt.
- Serve warm with lemon wedges for drizzling.
Enjoy your Stuffed Zucchini Blossoms as a delicate and flavorful starter that will impress your guests with its beauty and taste!
