Stuffed Zucchini Flowers
Delight your taste buds with the delicate elegance of Stuffed Zucchini Flowers, a show-stopping appetizer that combines creamy ricotta, sharp Parmesan, and fragrant fresh herbs. These seasonal blossoms are gently filled with a luscious cheese mixture, dipped in a light and airy sparkling water batter, and fried to golden perfection for a crispy, melt-in-your-mouth experience. Perfect for summer entertaining, these stuffed flowers strike a beautiful balance between crisp, savory coating and rich, herby filling. Serve them piping hot as a gourmet starter or pair them with a fresh green salad for a sophisticated touch. Whether you're a foodie looking for creative recipes or simply want to elevate your next gathering, this recipe is sure to impress! Search keywords: "stuffed zucchini flowers recipe," "crispy zucchini flower appetizer," "ricotta-stuffed vegetables."
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Ingredients
- 12 pieces Zucchini flowers
- 200 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Fresh basil, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams All-purpose flour
- 150 milliliters Sparkling water
- 500 milliliters Vegetable oil
Directions
Step 1
Gently wash the zucchini flowers under cool water and pat them dry carefully with a paper towel. Ensure the flowers are fully dry to prepare them for stuffing.
Step 2
In a medium bowl, combine ricotta cheese, Parmesan cheese, one egg, chopped basil, parsley, salt, and black pepper. Mix well until the ingredients are fully integrated and creamy.
Step 3
Using a small spoon, gently fill each zucchini flower with about a tablespoon of ricotta mixture. Be careful not to overfill the flowers. Twist the ends of the petals to seal them.
Step 4
In a separate bowl, whisk together the remaining egg and sparkling water. Gradually add the all-purpose flour, whisking continually to form a smooth batter without clumps.
Step 5
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Step 6
Carefully dip stuffed zucchini flowers into the batter, ensuring they are completely covered, allowing any excess to drip off.
Step 7
Gently place the coated flowers into the hot oil and fry them in batches to avoid crowding the pan. Fry each batch for 3-4 minutes, turning occasionally with a slotted spoon to ensure even frying until they are golden and crispy.
Step 8
Use a slotted spoon to remove the fried zucchini flowers from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 9
Serve the stuffed zucchini flowers warm as an appetizer or alongside a fresh salad as a delightful summertime dish.
Nutrition Facts
| Serving size | (1333.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4840.2 |
| Total Fat 488.6g | 0% |
| Saturated Fat 89.8g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 544.6mg | 0% |
| Sodium 3576.4mg | 0% |
| Total Carbohydrate 98.4g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 6.5g | |
| Protein 69.0g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1578.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1079.7mg | 0% |
Source of Calories