Ricotta stuffed zucchini flowers are one of the most exquisite and delicious vegetable treats ever and are among our all-time favorites. You can vary the stuffing, add fresh herbs and deep fry or even bake the flowers for a lighter version. Do not hesitate to buy zucchini flowers next time you find them at your local market or supermarket, especially during zucchini season from June to October.
How to prepare the zucchini flowers
Zucchini flowers require only little preparation before use. Carefully remove the stamen from the center and wipe the flowers with a paper towel. You do not need to wash them, but make sure they are clean. If you buy them fresh and need to store them for some time, wrap them in damp paper towels and store the flowers in the refrigerator up to three days.
How to make the filling
For the classic filling, beat the ricotta until smooth, stir in the cheese, basil, a little bit of salt and pepper. You can vary this basic recipe by adding some lemon zest, chopped anchovies, black olives, finely chopped fresh mushrooms or bacon – there are no limitations. Pipe the filling into the flowers or simply use a small spoon to get 2-4 teaspoons ricotta filling in each flower, depending on their size. Make sure to twist the petals gently to enclose the mixture. Do not worry if the zucchini flowers tear a bit since the breaded coating will keep the filling enclosed. Prepare all stuffed flowers before frying or baking them to avoid the mess.
Ricotta stuffed Zucchini FlowersPrint recipe
- 12-16 zucchini flowers
- 1 cup fresh ricotta
- 1/4 cup fresh basil leaves, finely chopped
- 1/2 cup finely grated parmigiano or pecorino cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- vegetable oil (for frying)
- 2 cups all-purpose flour seasoned with salt and pepper
- 2 large eggs, beaten
- 2 cups flour seasoned with salt and pepper
Carefully remove the stamen from the center of the zucchini flowers, wipe them with a paper towel and set aside. For the classic filling, beat the ricotta until smooth, stir in the cheese, add the basil and season with a little bit of salt and pepper. Pipe the filling into the flowers or simply use a small spoon to get 2-4 teaspoons ricotta filling in each of them. Twist the petals gently to enclose the mixture. Prepare all zucchini flowers. For the coating, beat to eggs and in a large bowl prepare 2 cups of flour seasoned with a little bit of salt and pepper. Dip the zucchini flowers first in the egg, the roll in flour and set aside. Meanwhile, heat about a 6 cm depth of oil in a deep-fat fryer or deep, heavy saucepan. Dip the zucchini flowers into the oil and immediately lower the heat. Do not cook more than 3 to 4 at a time. Fry for 1-2 minutes, until crisp and golden brown. Drain the fried zucchini flowers on kitchen paper while preparing the remaining ones. Sprinkle with flaky salt and fresh basil, and serve with a simple yogurt while still hot.