Description
This Ricotta & Herb Stuffed Zucchini Blossoms recipe features delicate zucchini flowers filled with a creamy mixture of ricotta, Parmesan, and fresh herbs, then lightly battered and fried to a perfect golden crisp. It’s a delightful appetizer or snack that balances fresh garden flavors with a crispy, airy coating, ideal for showcasing seasonal blossoms in just 30 minutes.
Ingredients
Scale
Filling
- 2 cups fresh zucchini blossoms, cleaned and stems trimmed
- 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
Batter
- 1/2 cup all-purpose flour
- 1 cup cold sparkling water
For Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped basil, chopped parsley, minced garlic, salt, black pepper, and lemon zest. Mix thoroughly until all ingredients are evenly incorporated, then set the mixture aside.
- Stuff the zucchini blossoms: Carefully open each zucchini blossom and spoon approximately 1 tablespoon of the cheese and herb filling into the center. Gently twist or pinch the petals together to securely seal the filling inside without tearing the delicate flowers.
- Make the batter: In a separate bowl, whisk the all-purpose flour with cold sparkling water until smooth and free of lumps. The batter should be light with a slightly thick consistency to coat the blossoms evenly.
- Heat the oil: Pour vegetable oil into a deep skillet or heavy pot until it reaches about 2 inches in depth. Heat over medium heat until the oil temperature reaches 350°F (175°C), suitable for frying.
- Fry the stuffed blossoms: Dip each stuffed zucchini blossom into the batter, allowing any excess to drip off. Carefully place the battered blossoms into the hot oil, frying in small batches to avoid overcrowding. Fry each side for 2-3 minutes until the batter is golden brown and crisp.
- Drain the excess oil: Use a slotted spoon to lift the fried zucchini blossoms from the oil and transfer them to a plate lined with paper towels. This will remove excess oil and help maintain crispness.
- Serve warm: Arrange the fritters on a serving platter and garnish with extra fresh herbs or a sprinkle of Parmesan cheese if desired. Serve immediately for best texture and flavor.
Notes
- Ensure the zucchini blossoms are very fresh and handled gently to avoid tearing.
- Use cold sparkling water in the batter for a lighter, crispier coating.
- Maintaining the oil temperature at 350°F is crucial to achieve golden, non-greasy fritters.
- Do not overcrowd the frying pan to prevent the oil temperature from dropping and uneven cooking.
- Serve the fritters immediately as they are best enjoyed hot and crispy.
