Stuffed Zucchini Flowers
Delight your taste buds with these irresistible Stuffed Zucchini Flowers—a showstopping appetizer that combines delicate flavors with a crispy, golden finish. Tender zucchini flowers are filled with a creamy mixture of ricotta, Parmesan, and fresh herbs like basil and parsley, creating a perfect balance of richness and freshness. Each flower is dipped in a light, bubbly batter made with sparkling water and fried to crispy perfection, resulting in a crunchy exterior that gives way to a luscious, savory center. Quick to prepare and ideal for summer gatherings, this recipe not only celebrates seasonal produce but also turns zucchini flowers into a gourmet masterpiece. Serve them warm as an elegant appetizer or pair them with a fresh salad for a truly memorable dish!
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Recipe Information
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
Instructions
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.
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.
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.
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.
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully dip stuffed zucchini flowers into the batter, ensuring they are completely covered, allowing any excess to drip off.
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.
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.
Serve the stuffed zucchini flowers warm as an appetizer or alongside a fresh salad as a delightful summertime dish.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 268 mg | 6% | |
*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.
