Stuffed Zucchini Flowers are a beautiful way to celebrate the flavors of summer. These tender zucchini blossoms are gently filled with a creamy ricotta cheese filling, coated in a light batter and fried until golden brown.
This classic Italian appetizer is surprisingly easy to prepare and adds a touch of elegance to any meal or gathering.
This recipe is inspired by my Crispy Fried Zucchini Flowers and other zucchini recipes like my Easy Air Fryer Zucchini Fries, and my Fluffy Italian Zucchini Fritters.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
- Here's Why You'll Love this Dish
- How to Pick Zucchini Flowers for Stuffing
- Ingredients
- How to Make Stuffed Zucchini Flowers
- Top Tips
- Substitutions and Variations
- Answers to Commonly Asked Questions
- Main Dishes to Serve with Stuffed Zucchini Flowers
- Recipe Details
- Top Tips
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
You'll love this recipe for stuffed zucchini flowers because:
- great way to use garden fresh zucchini flowers
- light, delicate texture with rich creamy filling
- impressive appetizer for hosting summer gatherings
- quick and easy to assemble and cook
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How to Pick Zucchini Flowers for Stuffing
The zucchini plant has both male and female zucchini flowers. They cross pollinate to create more beautiful zucchini babies.
When picking zucchini flowers, you'll want to pick the male flowers. Both will grow from a stem of the plant, but the female will have a small pickle shape just below the flower, which is a baby zucchini. Do not pick the female zucchini flowers, let them grow into zucchini.
Picking a few of the male flowers can help the plant focus its energy on growing zucchini.
Try to pick only the male zucchini flowers being mindful not to pick them all otherwise it may stump the growth of any more zucchini vegetable.
Ingredients
The stuffed zucchini flowers come together with simple ingredients like zucchini blossoms, egg, all purpose flour, ricotta, parmesan cheese, parsley, carbonated water, salt and vegetable oil for frying.
For exact measurement details and directions see recipe card...
How to Make Stuffed Zucchini Flowers
Prepare your zucchini blossoms by inspecting them for insects. Place cold water in a bowl and gently bath but do not soak the zucchini flowers, rinse gently with more cool water and lay them flat on paper towel and pat them dry.
Beat eggs in a small bowl. Sed aside. Squeeze as much water out of the ricotta as possible using cheesecloth. Place ricotta in a small bowl. Add half of the beaten egg, cheese and chopped parsley.
Stuff the inside of each zucchini flower using a teaspoon or pastry bag being careful not to overfill it (about 1 teaspoon). Set aside and repeat until all flowers are stuffed.
Add more ricotta filling to flowers where necessary. In a medium bowl, mix flour and salt. Add remaining egg and mix. The mixture will be course and dry. Start adding Perrier and mix with a whisk by hand, continue adding Perrier until you get a runny batter, similar to heavy cream.
Prepare a frypan with oil and heat on medium high.
Gently dip the zucchini blossoms in the batter, holding the top of the blossoms twisted and closed. Flip and then hold up above batter to let any excess batter run off. Carefully place them in the hot oil.
Let them fry on one side for about 30 seconds, flip and let fry for another 30 seconds or until golden. Fry 5 to 6 at one time, leaving a little bit of space to avoid over crowding. If the batter is to thick, add more Perrier. If the batter is too thin, add more flour.
Transfer cooked zucchini flowers to a plate lined with a paper towel to soak any excess oil.
Storage:
If you have stuffed zucchini flowers left, store them in an airtight container. If you are refrigerating them, you may want to line the bottom of the container with a paper towel to absorb more of the oil from frying. Store refrigerated for 3 to 4 days.
Freezing is not recommended.
Top Tips
Pick Fresh and use the freshest blossoms possible, same day picked from the zucchini plant
Clean gently clean, don't soak
Don't overstuff - fill with a teaspoonful to avoid tearing the blossom
Seal the petals by gently twisting the ends
Fry in hot oil and don't overcrowd
Eat immediately for best texture and taste
Substitutions and Variations
Here are a few substitutions and variations you might try:
- Cheese- instead of ricotta, use goat cheese use cream cheese, goat cheese or mozzarella
- Stuffing - add a salty ingredient like prosciutto or anchovies
- Baked - instead of frying, opt in for baking them in the oven or toaster oven
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
After you pick zucchini flowers, inspect them for insects then gently rinse them under cool water, pat them dry or place upside down so that water runs of the petals. Once dry refrigerate with a piece of paper towel. The zucchini flowers stay fresh for at least 3 to 4 days before wilting.
You can eat both, but if you pick too many of the female zucchini flowers, the plant may stop producing new zucchini.
Main Dishes to Serve with Stuffed Zucchini Flowers
Looking for main dishes? Try these:
Recipe Details
Stuffed Zucchini Flowers
https://easyhomemaderecipes.caIngredients
- 2 oz zucchini flowers about 12
- 2 medium eggs
- ½ cup all purpose flour
- 7½ oz ricotta strained of excess water
- ⅓ cup parmesan cheese optional
- 2 stalks parsley optional, chopped
- 11 oz Perrier water or club soda
- 1 tsp salt
- ½ cup vegetable oil for frying
Instructions
- Prepare your zucchini blossoms by inspecting them for insects. Place cold water in a bowl and gently bath but do not soak the zucchini flowers, rinse gently with more cool water and lay them flat on paper towel and pat them dry.2 oz zucchini flowers
- Beat eggs in a small bowl. Sed aside.2 medium eggs
- Squeeze as much water out of the ricotta as possible using cheesecloth. Place ricotta in a small bowl. Add half of the beaten egg, cheese and chopped parsley7½ oz ricotta, 2 stalks parsley, ⅓ cup parmesan cheese
- Stuff the inside of each zucchini flower using a teaspoon or pastry bag being careful not to overfill it (about 1 teaspoon). Set aside and repeat until all flowers are stuffed. Add more ricotta filling to flowers where necessary.
- In a medium bowl, mix flour and salt. Add remaining egg and mix. The mixture will be course and dry.½ cup all purpose flour, 1 tsp salt
- Start adding Perrier and mix with a whisk by hand, continue adding Perrier until you get a runny batter, similar to heavy cream.11 oz Perrier water
- Prepare a frypan with oil and heat on medium high.½ cup vegetable oil
- Gently dip the zucchini blossoms in the batter, holding the top of the blossoms twisted and closed. Flip and then hold up above batter to let any excess batter run off. Carefully place them in the hot oil.
- Let them fry on one side for about 30 seconds, flip and let fry for another 30 seconds or until golden. Fry 5 to 6 at one time, leaving a little bit of space to avoid over crowding. If the batter is to thick, add more Perrier. If the batter is too thin, add more flour.
- Transfer cooked zucchini flowers to a plate lined with a paper towel to soak any excess oil.
- Serve immediately
Notes
Top Tips
Pick Fresh and use the freshest blossoms possible, same day picked from the zucchini plant Clean gently clean, don't soak Don't overstuff - fill with a teaspoonful to avoid tearing the blossom Seal the petals by gently twisting the ends Fry in hot oil and don't overcrowd Eat immediately for best texture and tasteNutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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