Stuffed Zucchini Blossoms

Ingredients

• 12 fresh zucchini blossoms 12 fresh zucchini blossoms
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh basil, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Gently rinse the zucchini blossoms under cold water and pat them dry with a paper towel.
2. 2.
   In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Carefully open each zucchini blossom and remove the pistil from the center.
4. 4.
   Spoon approximately 1 tablespoon of the cheese mixture into each blossom, gently twisting the petals to seal the filling.
5. 5.
   In a separate bowl, whisk together the flour and sparkling water until a smooth batter forms.
6. 6.
   Heat vegetable oil in a deep skillet or pot to a temperature of 350°F (180°C).
7. 7.
   Dip each stuffed zucchini blossom into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
8. 8.
   Fry the blossoms in batches for about 2-3 minutes on each side, or until they turn golden brown and crispy.
9. 9.
   Using a slotted spoon, transfer the fried blossoms to a paper towel-lined plate to drain any excess oil.
10. 10.
    Serve the Stuffed Zucchini Blossoms immediately while still warm and crispy.

Treat your ingredients with care...

• Zucchini blossoms — Choose fresh blossoms that are still tightly closed and free from any blemishes. Handle them gently to avoid tearing.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth filling.
• Parmesan cheese — Grate the Parmesan cheese just before using to ensure maximum flavor.
• Sparkling water — The carbonation in sparkling water helps create a light and airy batter.

Tips & Tricks

• If zucchini blossoms are not available, you can substitute with other edible flowers such as squash blossoms or even bell pepper flowers.
• For a variation, add a small amount of finely chopped sun-dried tomatoes or olives to the filling for an extra burst of flavor.
• Serve the Stuffed Zucchini Blossoms with a side of marinara sauce or a squeeze of fresh lemon juice for added tanginess.
• To make the dish more substantial, serve it over a bed of mixed greens or alongside a fresh tomato salad.
• If you prefer a lighter version, you can also bake the stuffed blossoms in a preheated oven at 375°F (190°C) for about 15-20 minutes until they are golden brown.

Serving advice

Serve the Stuffed Zucchini Blossoms as an appetizer or a light main course. Arrange them on a platter and garnish with fresh basil leaves for an elegant presentation. Encourage your guests to enjoy them while still warm and crispy.

Presentation advice

To enhance the visual appeal of the dish, sprinkle a pinch of paprika or finely chopped fresh herbs over the Stuffed Zucchini Blossoms just before serving. The vibrant colors of the blossoms and the contrasting golden crust will make for an enticing presentation.