Stuffed Zucchini Flowers
A light and delicate dish featuring zucchini flowers stuffed with a creamy ricotta mixture, perfect as an appetizer or a fancy side dish.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 10g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 12 zucchini flowers
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- Vegetable oil, for frying
Instructions
- Gently wash the zucchini flowers and remove the stamens from inside, taking care not to tear the petals.
- In a bowl, combine ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and pepper. Mix until smooth.
- Carefully fill each zucchini flower with about a tablespoon of the cheese mixture, twisting the tops of the petals to enclose the filling. Do not overfill the flowers.
- In another bowl, whisk together flour and cold sparkling water to create a smooth batter. The batter should be somewhat thick but still pourable.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
- Dip each stuffed flower into the batter to coat evenly. Allow excess batter to drip off.
- Carefully place the flowers in the hot oil and fry them in batches for about 3 minutes on each side, until golden brown and crispy.
- Use a slotted spoon to remove the flowers from the oil and place them on a paper towel-lined plate to drain excess oil.
- Season with a little more salt before serving immediately.
