Stuffed Zucchini Flowers Recipe

I absolutely love this recipe because the delicate, crispy zucchini flowers filled with creamy ricotta and a hint of lemon zest transport me straight to an Italian summer evening. Frying them to perfection creates this irresistible golden crunch that pairs so well with the savory, cheesy filling—it’s like a little bite of heaven!

My passion lies in changing fragile zucchini blossoms into an inviting starter. I use them as a vehicle to deliver fresh ricotta cheese, sharp Parmesan, and a whisper of lemon zest, to make a savory and rich filling, replete with calcium and protein.

I dip the stuffed flowers in a batter made light and frothy by using sparkling water, and then fry them until golden for a dish that is crisp, juicy, and a little bit nutty (thanks to the hazelnuts).

Ingredients

• Ricotta Cheese: Creamy and rich in protein, enhances creaminess and flavor.
• Parmesan Cheese: Adds a savory, umami-rich taste, high in calcium and protein.
• Lemon Zest: Provides a fresh, zesty citrus aroma, brightens flavors.
• Egg: Binds the filling, offers protein, and gives a fluffy texture.
• Sparkling Water: Makes batter light and crispy, no added flavors.

Ingredient Quantities

• 12 zucchini flowers
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 garlic clove, minced
• Zest of 1 lemon
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 1 cup sparkling water
• Vegetable oil, for frying

Instructions

1. Rinse the zucchini flowers well and pat them dry. Remove the stamens from inside the flowers without tearing them.

2. In a mixing bowl, mix together the following ingredients to create the stuffing:

Ricotta cheese
Grated Parmesan
Egg
Minced garlic
Lemon zest
Salt and pepper to taste.

3. Take a small spoon or a piping bag and use it to fill each zucchini flower with the ricotta mixture. Where then do you suppose the stuffing must go? You got it! Inside. Once more: Gently twist the ends of the petals to seal inside the stuffing that you insouciantly directed into the flower. Zucchini flowers aren’t meant to be filled, but if you were to fill them, they would be filled with…

4. In another bowl, combine the flour with the water and beat until smooth. Add a little salt.

5. In a deep frying pan, heat oil, about 1 inch, to 350°F (175°C) over medium-high heat.

6. Coat each stuffed zucchini blossom thoroughly in the batter to ensure it is completely covered.

7. Place the coated blossoms in the hot oil, taking care to fry in batches so as not to overcrowd. Cook until they are golden brown and crispy, about 2-3 minutes per side.

8. Use a slotted spoon to take the flowers out of the oil and place them onto a plate that has been lined with paper towels. The paper towels will absorb any excess oil.

9. While the fried zucchini flowers are still hot, sprinkle them with a little more salt.

10. Serve as soon as possible, allowing guests to savor the dish in its prime: warm, crispy, and fresh from the oven. This is not a dish to hold for later, lest it lose its appeal as an appetizer. If you have a large party to serve, warming trays set on low can keep the dish at a safe temperature until you can serve everyone.

Equipment Needed

1. Large bowl
2. Mixing bowl
3. Small spoon or piping bag
4. Deep frying pan
5. Slotted spoon
6. Measuring cups
7. Measuring spoons
8. Kitchen towels or paper towels
9. Lemon zester
10. Plate

FAQ

• Q: Can I prepare the zucchini flowers ahead of time?A: Indeed, the zucchini flowers can be stuffed and prepped a few hours ahead of time. When you’re ready to fry them, just take them out of the refrigerator and proceed!
• Q: What kind of oil is best for frying?A neutral oil with a high smoke point, such as vegetable oil, is best for frying zucchini flowers. The oil should be heated to the right temperature; too low and the flowers will absorb oil and become greasy, too high and the flowers will brown before they are cooked through.
• Q: How do I clean zucchini flowers?A: Carefully cleanse the blossoms with cool water, detach the stamens from the blossoms, and dry them with a soft towel before you use them.
• Q: Can I use a different cheese instead of ricotta?Yes, you may use goat cheese or an ultra-creamy soft cheese in place of the cheese called for in the recipe; just know that the end result will taste and feel a bit different from what was intended.
• Q: Do the flowers need to be battered just before frying?A: Yes, it’s best to batter the flowers just prior to frying to guarantee they remain crisp and airy.
• Q: Can these be baked instead of fried?A: The best texture comes from frying, but you can also achieve decent results by baking them. If you go down this route, preheat your oven to 400°F (200°C) and be prepared to bake for about 10-15 minutes, keeping an eye on them. They will be slightly undercooked if you take them out when they’re just starting to brown, but that will ensure the insides are soft. If you wait until they’re browned all over, the insides will definitely be firmer. It won’t matter much for eating them as they come and going to town on dipping sauces. If you do choose to serve them up as part of a meal, use a sauce on the side or a soupy dip as a way to soften the Sriracha’s crunchy crust. Eaten that way, they work as part of a splendid meal.
• Q: What can I serve with stuffed zucchini flowers?A: Accompany them with a refreshing simple green salad or a light tomato sauce that contrasts with the rich filling.

Substitutions and Variations

Ricotta cheese: Use cottage cheese or mascarpone as substitutes; they will give you something with a different texture and flavor.
Pecorino Romano or Grana Padano can be used in place of Parmesan cheese.
Egg: For a vegan option, use a flaxseed egg. This is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water.
Chickpea flour or a gluten-free flour blend can be used instead of all-purpose flour, to accommodate different dietary needs.
Vegetable oil: When frying, you can use olive oil or canola oil in place of vegetable oil.

Pro Tips

1. Chill the Ricotta Mixture Before filling the zucchini flowers, chill the ricotta mixture slightly in the refrigerator. This will make it firmer and easier to pipe or spoon into the delicate flowers without tearing them.

2. Spice it Up Add a pinch of nutmeg or a dash of cayenne pepper to the ricotta mixture for an extra layer of flavor that complements the cheese and garlic.

3. Batter Consistency Ensure the batter is the right consistency—smooth and able to coat the back of a spoon. If it’s too thick, add a bit more sparkling water; if too thin, add a touch more flour.

4. Oil Temperature Use a kitchen thermometer to maintain the oil temperature at a steady 350°F (175°C) for even frying. Let the oil reach the desired temperature before adding another batch to prevent sogginess.

5. Freshness Matters Use fresh zucchini flowers the same day you buy or pick them for optimal flavor and texture. Fresh flowers are more resilient and better hold the stuffing and batter.