Stuffed Zucchini Flowers

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.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizers and Drinks

Cuisine Italian

Servings

Calories 455 kcal

Equipment

Ingredients

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 parsley
7½ 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 taste

Nutrition

Serving: 1Calories: 455kcalCarbohydrates: 14gProtein: 13gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 115mgSodium: 808mgPotassium: 115mgFiber: 0.4gSugar: 0.3gVitamin A: 463IUVitamin C: 1mgCalcium: 228mgIron: 1mg

Keyword crispy, fried, traditional italian

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