Description
Delicate zucchini blossoms are filled with creamy ricotta and fried to golden perfection. A simple yet elegant appetizer.
Ingredients
Units
Scale
- 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
Instructions
- Mix all ingredients and place in a small pastry bag or a ziplock bag with a corner snipped off.
- 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.
- Refrigerate the blossoms for 10-15 minutes.
- Lightly beat the eggs. Add milk, flour, cheese, and basil. Mix well until the consistency is similar to pancake batter.
- Heat a large sauté pan and add about 1/4 inch of olive oil.
- 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.
- Fry each side of the blossoms until golden brown, about two minutes per side. Watch carefully as the second side may cook faster.
- 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.
- 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