Stuffed Zucchini Flowers

Total Time Prep: 15 min. Cook: 10 min./batch
Yield 12 stuffed flowers
Test Kitchen Approved
These stuffed zucchini flowers are fragrant, slightly sweet and rustic in the best of ways. The crispy squash blossoms practically burst with creamy ricotta filling.

Ingredients

  • 1/2 cup whole-milk ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon minced fresh basil
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • BATTER:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup club soda
  • 12 zucchini blossoms
  • Oil for deep-fat frying

Directions

  1. In a small bowl, combine ricotta, Parmesan, basil, lemon zest, salt and pepper; set aside.
  2. In a separate shallow bowl, whisk together flour, salt and baking powder. Whisk in club soda until combined; set aside.
  3. In an electric skillet or deep fryer, heat oil to 375°. Gently open zucchini blossoms and remove stamen. Scoop or pipe about 1 tablespoons ricotta mixture into each blossom. Working in batches, dip each filled blossom into batter and fry until golden brown, 3-4 minutes per side, turning once. Drain on paper towels. Serve immediately.

Nutrition Facts

1 stuffed flower: 45 calories, 1g fat (1g saturated fat), 5mg cholesterol, 114mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.

Stuffed zucchini flowers, or squash blossoms, are filled with a creamy ricotta mixture that’s a perfect contrast to the delicate fried shell. Serve them as a summertime snack or appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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