Description
Delicious ricotta and herb stuffed zucchini blossoms, perfect for a delightful appetizer.
Ingredients
Scale
- 2 cups fresh zucchini blossoms, cleaned and stems trimmed
- 1 cup creamy ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon zest of lemon
- 1/2 cup all-purpose flour
- 1 cup chilled sparkling water
- Vegetable oil for frying
Instructions
- In a bowl, blend together the ricotta, Parmesan, basil, parsley, garlic, salt, pepper, and lemon zest until smooth.
- Gently open each zucchini blossom and fill with about a tablespoon of the cheese mixture, twisting the petals to enclose the filling.
- In a separate bowl, whisk together the flour and sparkling water until smooth and slightly thick.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F.
- Dip each stuffed blossom into the batter, letting excess drip off, and place in the hot oil.
- Fry in small batches for 2-3 minutes on each side until golden brown.
- Transfer cooked blossoms to a plate lined with paper towels to absorb excess oil.
- Serve warm, optionally garnished with extra herbs or Parmesan.
Notes
- For an extra kick, mix in a pinch of red pepper flakes into the cheese filling.
- Swap out ricotta for tangy goat cheese for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Ricotta & Herb Stuffed Zucchini Blossoms, Zucchini Blossom Recipe, Italian Appetizer