Stuffed Zucchini Flowers: ricotta herbs
Zucchini flowers are a fleeting culinary treasure–beautiful, delicate, and the heralds of summer’s bounty! Imagine tender zucchini blossoms, their golden petals filled with a savory, cheesy mixture and cooked to perfection. Whether you fry them for a crispy treat or gently bake them for a lighter option, stuffed zucchini flowers are a delightful and sure-to-impress dish.
Let me, your culinary guide, show you how to create this masterpiece. Remember, zucchini flowers are fragile and at their best when super fresh, so let’s get right to it!
Ingredients (Serves 4-6 people):
20-24 medium-sized zucchini flowers: Look for those that are vibrant and still attached to small zucchini (they’re the freshest).
Filling:
1 cup ricotta cheese, preferably fresh
½ cup grated Parmesan cheese
¼ cup chopped fresh herbs (basil, parsley, mint, or a combination)
1 large egg, lightly beaten
Zest of ½ lemon
Salt and freshly ground black pepper to taste
For frying (optional):
1 cup all-purpose flour
1 cup sparkling water or beer
½ teaspoon salt
Vegetable oil for frying
For baking (optional):
Olive oil
Salt and pepper
Step-by-Step Instructions
Prepare the Flowers: Gently rinse the zucchini flowers and carefully remove the central stamens (the long, pollen-covered parts). Pat them dry.
Make the Filling: In a bowl, combine ricotta, Parmesan, herbs, egg, lemon zest, salt, and pepper. Mix well.
Stuff those Blossoms!: Using a small spoon or piping bag, gently fill each blossom with a generous amount of filling. Twist the petals to close, creating a little parcel of deliciousness.
Frying Option:
Whisk together flour, sparkling water (or beer), and salt to create a light batter.
Heat about an inch of oil in a deep pan to 350°F (180°C).
Dip stuffed flowers in batter, letting excess drip off, and carefully fry in batches until golden brown, 2-3 minutes per side.
Drain on paper towels.
Baking Option:
Preheat your oven to 400°F (200°C).
Place stuffed flowers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Bake for 15-20 minutes or until golden and tender.
Feast Time! Serve your stuffed zucchini flowers immediately while they’re still warm and irresistible. Fried blossoms have that satisfying crunch, while baked ones boast a softer, more delicate texture. Either way, you’re in for a treat!
Tips for Success
If you can’t find fresh zucchini flowers, farmers’ markets are your best bet.
Experiment with the filling! Add chopped nuts, olives, or other cheeses for variations.
For a vegan version, substitute ricotta with a creamy vegan cheese alternative.
Zucchini flowers are as lovely as they are tasty. I hope I’ve inspired you to try making them at home. Share your creations with us, and don’t forget to subscribe to our channel for even more exciting recipe ideas!
See more:
Stuffed Zucchini Boats:A Culinary Delight
#stuffed #zucchini #flowers #recipe