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Stuffed Zucchini Flowers

Pan-Fried Stuffed Zucchini Flowers Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 to 12 zucchini flowers
  • 1/2 cup whole-milk ricotta cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 tsp lemon zest
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • Pinch of kosher salt
  • 1/2 cup cold sparkling water
  • Vegetable oil, for frying

Method
 

  1. Gently open the flowers, remove the stamen or pistil, rinse briefly, and pat completely dry inside and out.
  2. In a bowl, mix the ricotta, Parmesan, lemon zest, a pinch of salt, and pepper until smooth.
  3. Fill each flower about two-thirds full with the cheese mixture, then twist the petals closed to seal.
  4. Pour oil into a skillet to 1/2 inch depth and heat to 350°F. In a bowl, whisk flour, cornstarch, salt, and cold sparkling water just until a thin batter forms.
  5. Dip each stuffed flower in the batter, let excess drip, and fry for about 2 minutes per side until golden. Drain on paper towels.
  6. Sprinkle with flaky salt and serve right away with lemon wedges.

Notes

If you need to hold them for a few minutes, place the fried flowers on a wire rack in a 200°F oven. The crust will soften slightly, but they will still be warm and delicious.