Ricotta Stuffed Zucchini Flowers
One of my favorite ways to prepare zucchini flowers is by stuffing them with herbed ricotta, dipping them in a light batter and frying them. The perfect summer bite!
Ingredients
- 10 Zucchini flowers
- 1 Cup all purpose flour
- 1 Cup club soda
- ¼ Teaspoon kosher salt
- Oil for frying
- Flaky sea salt for serving
- Chives for serving
- Lemon wedges for serving
Herbed Ricotta
- ⅓ Cup ricotta
- 1 Tablespoon fresh parsley finely chopped
- 1 Tablespoon fresh chives finely chopped
- ½ Teaspoon lemon zest
- Pinch of salt and pepper
Instructions
- In a small bowl, combine the ricotta, parsley, chives and lemon zest. Season with salt and pepper to taste.
- Carefully open the blossoms and remove the stamens inside. Using your fingers or a small spoon, fill the blossoms with the ricotta mixture.
- Make the batter. In a small bowl, whisk the flour, salt and club soda together until well combined. The batter should be slightly foamy.
- In a large pot or skillet, heat 2 inches of oil to 350 degrees. Dip each ricotta stuffed zucchini flower into the batter and add them to the hot oil, one at a time, making sure not to crowd the pot. Fry the flowers for 2 minutes on each side or until golden brown. With a slotted spoon or spider, transfer the flowers to a paper towel lined plate and sprinkle with sea salt. Repeat with the remaining flowers.
- Serve right away with more chives and lemon wedges.
- Enjoy summer!