Stuffed Zucchini Blossoms are a delicate and delicious summer treat, featuring tender zucchini flowers filled with a rich, creamy filling. Often stuffed with ricotta, herbs, and sometimes a touch of lemon zest, these blossoms are lightly fried to perfection, resulting in a crispy exterior with a soft, flavorful center. The subtle flavor of the zucchini flowers pairs beautifully with the savory filling, making them a standout appetizer or snack. Whether served as a special starter or a unique side dish, Stuffed Zucchini Blossoms are a true seasonal delight that celebrates the best of summer’s harvest.
Ingredients
- 12 fresh zucchini blossoms
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 2 tbsp fresh basil or parsley, chopped
- Zest of 1 lemon (optional)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup sparkling water (or plain water)
- Olive oil for frying
Instructions
- Prepare the filling: In a medium bowl, combine the ricotta, Parmesan, egg yolk, fresh herbs, lemon zest (if using), salt, and pepper. Mix until smooth and set aside.
- Stuff the blossoms: Gently open each zucchini blossom and remove the stamen from the center. Using a small spoon or piping bag, carefully fill each blossom with about 1-2 teaspoons of the ricotta mixture. Twist the petals slightly to seal.
- Prepare the batter: In a small bowl, whisk together the flour and sparkling water until smooth to form a light batter.
- Fry the blossoms: Heat about 1/2 inch of olive oil in a skillet over medium-high heat. Dip each stuffed blossom into the batter, coating it lightly, and gently fry in the hot oil until golden and crispy, about 2-3 minutes per side.
- Drain and serve: Transfer the fried blossoms to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with extra herbs or a squeeze of lemon.
Stuffed Zucchini Blossoms are a crisp, savory delicacy that highlight the best of summer produce, making for an impressive and delicious appetizer!
