Fried Zucchini Flowers
Delightfully crisp and irresistibly savory, Fried Zucchini Flowers are a gourmet treat that is as stunning as it is delicious. This elegant recipe combines delicate zucchini blossoms filled with a creamy ricotta-Parmesan mixture, infused with the aromatic freshness of basil and mint. Coated in a light batter made with sparkling water for an airy crunch, these golden beauties are deep-fried to perfection for a satisfying bite. Ideal as an appetizer or side dish, their delicate texture and sumptuous flavor make them the star of any table. Easy to prepare and impressive to serve, these crispy fried zucchini flowers are perfect for showcasing seasonal produce and elevating your cooking repertoire.
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Recipe Information
Ingredients
- 12 pieces zucchini flowers
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil
- 2 tablespoons fresh mint
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup sparkling water
- 2 cups vegetable oil
Instructions
Carefully inspect each zucchini flower and gently remove the stamens or pistils by reaching into the center of the flower.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, chopped mint, salt, and black pepper. Mix well until thoroughly combined.
Using a small spoon, gently fill each zucchini flower with about a tablespoon of the ricotta filling. Be careful not to overfill, and gently twist the petals to close the blossoms around the filling.
In a large bowl, whisk together the flour and sparkling water until smooth to create the batter. The batter should have a consistency similar to heavy cream. Add a pinch of salt to the batter if desired.
Heat the vegetable oil in a large, deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
Dredge each filled zucchini flower in the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Carefully place the battered flowers into the hot oil, frying only a few at a time to avoid overcrowding the pan. Fry them for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove the fried zucchini flowers using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the fried zucchini flowers immediately while hot and crispy. They make a delicious appetizer or side dish!
Nutrition Facts
Calories |
4734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.8 g | 600% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.2 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1705 mg | 131% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
