Ingredients
Scale
- 2 cups fresh zucchini blossoms, cleaned and stems trimmed
- 1 cup creamy ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon zest of lemon
- 1/2 cup all-purpose flour
- 1 cup chilled sparkling water
- Vegetable oil for frying
Instructions
- Mix the ricotta, Parmesan, basil, parsley, garlic, salt, pepper, and lemon zest in a bowl until well blended.
- Gently open each zucchini blossom and fill it with about a tablespoon of the cheese mixture, twisting the petals to secure the filling inside.
- In another bowl, combine the flour with the sparkling water, whisking until the batter is smooth and slightly airy.
- Heat vegetable oil in a deep skillet to about 350°F.
- Dip each stuffed blossom into the batter, letting any excess drip off, and carefully place it in the hot oil.
- Fry the blossoms in small batches, turning them after 2-3 minutes until they are beautifully golden brown.
- Once cooked, remove them with a slotted spoon and let them drain on paper towels.
- Serve warm, optionally garnished with extra herbs or a sprinkle of Parmesan.
Notes
- Ensure the zucchini blossoms are fresh and cleaned properly.
- Adjust the seasoning according to your taste.
- For a lighter batter, you can use less flour or more sparkling water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed blossoms
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg