Description
A delicious recipe for Ricotta & Herb Stuffed Zucchini Blossoms, perfect for a light appetizer or snack.
Ingredients
Scale
- 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
- 1/2 cup all-purpose flour
- 1 cup cold sparkling water
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, basil, parsley, garlic, salt, pepper, and lemon zest. Mix until well combined and set aside.
- Carefully open each zucchini blossom and spoon about 1 tablespoon of the cheese mixture into the center. Gently twist the petals to seal the filling inside.
- In a separate bowl, whisk together the flour and sparkling water until smooth. The batter should be light and slightly thick.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F.
- Dip each stuffed blossom into the batter, allowing any excess to drip off, then carefully place it in the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until golden brown.
- Use a slotted spoon to remove the blossoms from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve warm, garnished with additional herbs or a sprinkle of Parmesan if desired.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
- Try substituting the ricotta with goat cheese for a tangy flavor twist.
- 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