Fried Zucchini Blossoms Stuffed with Basil Ricotta

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

I am so, so excited about today’s post!

You see, every summer I tell myself that I will finally put fried zucchini blossoms on the blog–and it has taken me almost four years to accomplish that goal.

The universe has thwarted my plans every single summer up until now.

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

Usually my zucchini blossom consumption is reserved for the occasional restaurant meal. Seriously…if I see zucchini blossoms on a menu, you can bet that I will be ordering that dish. I savor every little bite.

As many of you are probably already aware, zucchini blossoms are not the easiest ingredient to get your hands on. They are incredibly delicate, and unless you have a garden full of zucchini at home, you will most likely only find them at your local farmer’s market.

Even that can be tricky at times.

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

Zucchini blossoms also need to be prepared relatively quickly in order to hold up well. If you are lucky enough to find them at the market, they really need to be made that same day. Otherwise, the flowers will wilt and become mushy, and that is never a good thing.

Every single time I’ve picked (or contemplated picking) up a box of them at the farmer’s market, a person standing nearby has politely tapped me on the shoulder and asked what the heck I’m doing with them.

I then go into about a 5-minute saga about my love for them…because I want everyone in the universe to try zucchini blossoms at one point or another, and fall in love themselves.

It happens every time. I can’t help myself.

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

I think a lot of people shy away from zucchini blossoms because they have absolutely no idea what to do with them. It makes perfect sense! I mean, you can only find them every once in a blue moon and they’re flowers.

But the minute you start thinking of them as an extension of a zucchini, it starts to make sense. They actually have a taste very similar to that of a young zucchini–and can be served raw in salads, on top of pizzas, stuffed, and tossed into pasta. You can prepare them in so many ways.

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

Fried Zucchini Blossoms Stuffed with Basil Ricotta |

My absolute favorite way to prepare them is to stuff them with a light ricotta mixture and pan-fry them (alternatively, they can also be served raw). For this dish, I decided to flavor the ricotta simply with lemon zest, basil, and salt and pepper. You really want to stick with simple flavors in order not to overpower the blossoms.

I also chose to fry them using a light batter made of all-purpose flour, baking powder, and seltzer water. It coats the zucchini thinly, and the seltzer water and baking powder make it very crisp–similar to tempura batter in many ways. My favorite way to serve them is with lots of lemon wedges!

These were devoured. Enjoy.

Fried Zucchini Blossoms Stuffed with Basil Ricotta

5 / 5 —


  • 3/4 cup whole fat ricotta cheese
  • 2 1/2 tablespoons grated Parmesan cheese
  • 3/4 teaspoon fresh lemon zest
  • 8-10 large basil leaves, chiffonade
  • salt
  • pepper
  • 15-18 zucchini blossoms
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup seltzer water
  • safflower oil
  • lemon wedges, for serving


  1. In a bowl, combine the ricotta, Parmesan cheese, lemon zest, and basil. Season generously with salt and pepper to taste.
  2. Using a pastry bag, fitted with a small round tip, pipe about 1 to 1.5 teaspoons of ricotta mixture into the center of the zucchini blossoms. The blossoms should be able to close on their own–do not over-fill, or the mixture will spill during frying.
  3. In a separate bowl, whisk together the flour and baking powder. Slowly pour in the seltzer water, and whisk until combined. It should foam, and eventually become the consistency of yogurt or sour cream. Season mixture with salt. Set aside.
  4. In a large straight-sided saute pan, add the safflower oil until it comes up to roughly an inch on the sides. Heat over medium-high heat, or until temperature reaches 375 degrees Fahrenheit. Set aside a plate lined with paper towels.
  5. Dip the stuffed zucchini blossoms into the batter and wipe any excess batter off the side of the bowl. Fry the blossoms (4 to 5 at a time–do not overcrowd the pan) until golden brown on all sides.
  6. Remove from oil, place on paper-towel lined plate, and salt immediately. Repeat until all of the zucchini blossoms have been fried. Serve immediately with lemon wedges.

Zucchini blossoms are almost exclusively found from local sources–farmer’s markets are most likely! Since they are delicate and wilt quickly, be sure to prepare them the day you buy them, and store them in the refrigerator.

For more tips on storing or buying zucchini blossoms, read this article!

All images and text ©.

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