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From @Bon Appétit

Stuffed Zucchini Blossoms

25 min · Serves 4

25 mintotal
15 minhands on
10steps
4servings

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Ingredients

For the stuffing

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup shredded mozzarella
  • Black pepper, to taste

For the blossoms

  • 12 fresh zucchini blossoms (squash flowers)
  • 1 cup all-purpose flour
  • 1 cup cold water or sparkling water
  • Neutral oil, for deep frying

Method

For the stuffing

  1. Mix the ricotta, Parmigiano-Reggiano, and mozzarella together in a bowl until smooth.

  2. Season generously with black pepper and mix well.

For the blossoms

  1. Trim the stems and carefully cut out the internal stamens or pistils from the center of each blossom using scissors.

  2. Carefully spoon a portion of the cheese filling into the cavity of each blossom.

  3. Gently twist the petals at the top to seal the filling inside.

  4. Whisk the flour and cold water together in a bowl until a smooth batter forms.

  5. Heat a deep pot of neutral oil over medium-high heat until hot enough for frying, about 350°F (175°C).

  6. Dip each stuffed blossom into the batter to coat thoroughly, then carefully place into the hot oil.

  7. Fry in batches until golden and crispy, 2–3 minutes per side.

    Then 3 min of waiting

  8. Drain on paper towels and serve hot.

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