Description
Delightful and crispy Ricotta & Herb Stuffed Zucchini Blossoms, filled with a creamy blend of ricotta, Parmesan, fresh herbs, and garlic, lightly battered and fried to golden perfection. This elegant appetizer or snack offers a perfect balance of textures and flavors, capturing the essence of fresh zucchini blossoms with a savory, cheesy filling.
Ingredients
Scale
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
Main Ingredient
- 2 cups fresh zucchini blossoms, cleaned and stems trimmed
Batter
- 1/2 cup all-purpose flour
- 1 cup cold sparkling water
For Frying
- Vegetable oil (about 2 inches deep) for frying
Instructions
- Prepare the filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, chopped parsley, minced garlic, salt, black pepper, and lemon zest. Mix thoroughly until all ingredients form a smooth, uniform filling and set aside.
- Stuff zucchini blossoms: Gently open each zucchini blossom and place about 1 tablespoon of the cheese and herb mixture inside the center. Carefully twist the petals to seal the filling, ensuring it stays secure during cooking.
- Make the batter: In a separate bowl, whisk together the all-purpose flour and cold sparkling water until smooth. Aim for a light, slightly thick batter consistency that will coat the blossoms well.
- Heat the oil: Pour vegetable oil to a depth of about 2 inches into a deep skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C), ideal for frying.
- Fry the blossoms: Dip each stuffed zucchini blossom into the prepared batter, allowing any excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes per side, or until the blossoms turn a beautiful golden brown and crisp.
- Drain and serve: Use a slotted spoon to remove the fried blossoms and transfer them to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with extra fresh herbs or a sprinkle of Parmesan cheese.
Notes
- Ensure zucchini blossoms are handled gently to avoid tearing the delicate petals.
- Use cold sparkling water in the batter for a lighter, crispier coating.
- Maintain the oil temperature at 350°F (175°C) for the best frying results; too hot will burn the batter, too cold will make it soggy.
- Serve immediately after frying for optimal crispness and flavor.
- This recipe yields 4 servings with about 6 stuffed blossoms each depending on size.
