Ricotta Stuffed Zucchini Blossoms

Zucchini blossoms, picked in summer, are filled with a mix of Ricotta and Pecorino cheese, then lightly fried to perfection.

Fresh from the garden to your table, this is a culinary journey into Italian summer-cuisine. It’s one of the most delicious ways to use the fleeting summer bounty of zucchini blossoms, turning soft, delicate flowers into a crispy and visually stunning dish.

The process begins by handling the blossoms, gently filling them with a blend of two amazing Italian cheeses – Pecorino and Ricotta. Then, the filled blossoms take a quick bath in a simple egg-flour batter. The batter, flavored with a hint of basil, is light enough not to overpower the blossoms, but gives them a deliciously crisp, golden coat upon frying.

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As they cook, the blossoms bloom into an appetizing golden color, their petal edges just slightly caramelized. The frying process is quick, preserving the tender bite and delicate flavors of the blossoms while melting the cheese filling inside.

When served hot, they are a unique experience: a perfect balance between the crunch of the exterior and the soft, cheesy interior.

Step 1:

In a bowl, mix all the ingredients for the filling well. Place in a small pastry bag or a ziplock bag with one corner cut off.

Step 2:

Carefully open one end of the zucchini blossom and squeeze a modest amount of the cheese mixture into it. Avoid overfilling; the cheese should not cause the blossom to bulge. Securely twist the end of the blossom to close it. An alternative method involves making a small incision in the side of the blossom and filling it from there.

Step 3:

Chill the filled blossoms in the refrigerator for about 10-15 minutes while you prepare the egg mixture.

Step 4:

In a bowl, lightly whisk the eggs, then add milk, flour, cheese, and basil. Stir until well combined. The consistency of the mixture should resemble pancake batter. Adjust the thickness accordingly: if too thick, the coating will be too heavy; if too thin, it won’t adhere properly.

Step 5:

Preheat a large sauté pan and add approximately 1/4 inch of olive oil.

Step 6:

Gently roll the stuffed blossom in plain flour, shaking off any excess. Dip the floured blossom into the egg mixture, allowing any surplus to drip off, then place it in the hot oil. Repeat with the remaining blossoms until the pan is full.

Step 7:

Fry each blossom until golden brown, roughly two minutes per side. The second side may cook more quickly, so monitor them closely.

Step 8:

Remove the finished blossoms from the pan and lay them on paper towels to drain excess oil. Once all blossoms are cooked, pat them dry with a paper towel and sprinkle with salt.

Step 9:

Serve the fried zucchini blossoms while hot, or let them cool to room temperature.

Ricotta Stuffed Zucchini Blossoms

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• Author: Kalle Bergman
• Total Time: 25 minutes
• Yield: 12-15 pieces 1x

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup Ricotta Cheese (1,25dl)
• 1 oz grated Pecorino Romano Cheese (30g)
• 1 oz Shredded Mozzarella Cheese (30g)
• 1 egg
• Pinch of Black Pepper
• Pinch of Granulated Garlic

1.

Egg Mixture

• 2 whole eggs
• 1/4 cup milk (0,6dl)
• 1/4 cup flour (0,6dl)
• 1/4 cup grated Pecorino Romano (0,6dl)
• 1 Tablespoon chopped Basil or Italian Parsley

1. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
2. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.
3. Lightly dredge stuffed blossom in plain flour, shake off excess.  Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
4. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
5. Place finished blossom on paper towels to drain off any excess oil.  When all the blossoms are finished place a paper towel on top of the flowers and pat dry.
6. Serve the Blossoms at room temperature, then get ready for your guests to storm your kitchen looking for more!

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Instructions

1. Mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.

2. Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Do not overfill, you want enough to almost fill the blossom not to make it bulge. Gently twist the blossom closed. (you may also make a small slit in the side of the blossom and fill it from there).

3. Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

4. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.

5. Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.

6. Lightly dredge stuffed blossom in plain flour, shake off excess.  Dip floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.

7. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.

8. Place finished blossom on paper towels to drain off any excess oil.  When all the blossoms are finished place a paper towel on top of the flowers and pat dry. Sprinkle with salt.

9. Serve the Blossoms hot or at room temperature.

• Prep Time: 10 mins
• Cook Time: 15
• Category: appetizer
• Method: frying
• Cuisine: Italian, Italian-American