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.

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: 30 minutes
• Yield: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

Delicate zucchini blossoms are filled with creamy ricotta and fried to golden perfection. A simple yet elegant appetizer.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (125 ml) Ricotta Cheese
• 1 oz (30 g) grated Pecorino Romano Cheese
• 1 oz (30 g) Shredded Mozzarella Cheese
• 1 egg
• Pinch of Black Pepper
• Pinch of Granulated Garlic
• 2 whole eggs
• 1/4 cups (60 ml) milk
• 1/4 cups (60 ml) flour
• 1/4 cups (60 ml) grated Pecorino Romano
• 1 Tablespoon chopped Basil or Italian Parsley

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Instructions

1. Mix all ingredients and place in a small pastry bag or a ziplock bag with a corner snipped off.
2. Gently open one end of each zucchini blossom and squeeze in a small amount of cheese filling. Do not overfill. Gently twist the blossom closed, or make a small slit in the side to fill.
3. Refrigerate the blossoms for 10-15 minutes.
4. Lightly beat the eggs. Add milk, flour, cheese, and basil. Mix well until the consistency is similar to pancake batter.
5. Heat a large sauté pan and add about 1/4 inch of olive oil.
6. Lightly dredge each stuffed blossom in flour, shaking off excess. Dip in the egg mixture, letting excess drip off, and place in the hot oil. Repeat until the pan is full.
7. Fry each side of the blossoms until golden brown, about two minutes per side. Watch carefully as the second side may cook faster.
8. Place finished blossoms on paper towels to drain excess oil. Once all are cooked, place another paper towel on top and pat dry. Sprinkle with salt.
9. Serve hot or at room temperature.

Notes

• For extra flavor, add a pinch of nutmeg to the ricotta filling.
• If zucchini blossoms are small, you may need fewer than indicated, adjust accordingly.
• Store leftover batter in the refrigerator for up to 24 hours.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2-3 blossoms
• Calories: 200
• Sugar: 2
• Sodium: 250
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 15
• Fiber: 2
• Protein: 8
• Cholesterol: 100

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