Stuffed Zucchini Flowers with Ricotta and Basil

Name: Stuffed Zucchini Flowers with Ricotta and Basil
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g Fresh ricotta cheese; 20 g Fresh basil leaves, chopped; 25 g Grated Parmesan cheese; 1 piece Large egg; 2.5 g Salt; 1 g Freshly ground black pepper; 60 g All-purpose flour; 120 ml Cold sparkling water (or light beer); 500 ml Sunflower oil (for frying)

Difficulty

medium

Time

40m

Price Category

average

Calories

Medium

Stuffed zucchini flowers are a true summer delicacy, incredibly popular in Italy. This recipe combines the creamy texture of fresh ricotta with fragrant basil, all encased in a crispy, golden-brown batter. It's a perfect appetizer or light summer dish that is guaranteed to enchant your taste buds. Prepare it and bring the flavors of Italian summer to your table!

ingredients

4 Servings

300 g Fresh ricotta cheese20 g Fresh basil leaves, chopped25 g Grated Parmesan cheese1 piece Large egg2.5 g Salt1 g Freshly ground black pepper60 g All-purpose flour120 ml Cold sparkling water (or light beer)500 ml Sunflower oil (for frying)

Steps

Preparation

Gently clean the zucchini flowers, remove the stamens from inside, and set aside. In a bowl, combine the ricotta, chopped basil, grated Parmesan, egg, salt, and pepper. Mix well until creamy.

Stuffing

Carefully fill each zucchini flower with the ricotta mixture. You can use a small spoon or a piping bag. Do not overfill to prevent the filling from leaking out during frying. Gently twist the tops of the flowers to seal the filling.

Battering and Frying

In another bowl, whisk together the flour with the cold sparkling water (or beer) until you get a smooth batter, similar to pancake batter consistency. Heat a generous amount of sunflower oil in a deep pan or pot over medium-high heat (about 170-180°C / 340-350°F). Dip each stuffed zucchini flower into the batter, then carefully place it into the hot oil. Fry until golden brown and crispy on both sides, in batches, for about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.

Serving

Serve immediately while hot, perhaps sprinkled with a pinch of salt. Garnish with fresh basil.

Extra Tips

► Handle zucchini flowers gently, as they are very delicate. Always remove the stamens from inside the flower.

► Keep the batter cold; this helps achieve a crispier coating. You can use ice-cold sparkling water or beer.

► Do not overcrowd the pan when frying; fry in batches to prevent the oil temperature from dropping too much.

Nutrition

	Per 100g	Per Serving 150g
Calories	250 kcal	375 kcal
Protein	10g	15g
Fat	18g	27g
Carbohydrate	12g	18g
Fiber	1g	1.5g
Sugar	2g	3g