Fried Zucchini Blossoms Stuffed with Basil Ricotta
Zucchini blossoms stuffed a basil lemon ricotta and lightly fried! These zucchini blossoms are dipped in 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. Serve with lemon wedges for a delicious summer treat!
Ingredients
Basil Ricotta Filling:
- ¾ cup whole fat ricotta cheese
- 2½ tablespoons finely grated parmigiano-reggiano cheese
- ¾ teaspoon fresh lemon zest
- 8-10 large basil leaves chiffonade
- kosher salt
- freshly ground black pepper
- 15-18 fresh zucchini blossoms
Batter:
- ½ cup (60 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ cup (120 mL) seltzer or soda water
- neutral oil for frying
Serving:
- lemon wedges for serving
Instructions
- Prepare the Filling: In a bowl, combine the ricotta, Parmesan cheese, lemon zest, and basil. Season generously with salt and pepper to taste.
- Using a pastry bag, fitted with a small round tip, pipe roughly 1 to 1½ teaspoons of ricotta mixture into the center of each zucchini blossom. The blossoms should be able to close on their own - do not overfill or the mixture will spill during frying.
- Prepare the Batter: In a separate bowl, whisk together the flour and baking powder. Slowly pour in the seltzer water, and whisk until combined. It should bubble and eventually become the consistency of a thin yogurt. Season mixture with salt. Set aside.
- Fry the Zucchini Blossoms: Add oil to a large straight-sided sauté pan until it is roughly 2-inches deep. Place over medium-high heat until the temperature reaches 375°F (190°C). Line a plate with paper towels and set aside.
- Dip a few stuffed zucchini blossoms into the batter, allowing any excess batter to fall. Fry the blossoms (4 to 5 at a time; do not overcrowd the pan), flipping as needed, until golden brown on all sides. They should bubble aggressively once they hit the hot oil.
- Lift the fried blossoms with a slotted spoon or spide, and place on the paper towel lined plate to absorb excess oil. Sprinkle with salt immediately. Repeat until all of the zucchini blossoms have been fried. Serve hot with lemon wedges for squeezing.
Tips for Success:
- Zucchini blossoms are almost exclusively found from a local farm or farmer's market. Since they are delicate and wilt very quickly, I recommend preparing them soon after you purchase them.
- For more tips on storing, buying, or using zucchini blossoms, read this article.
Serving: 1serving, Calories: 255kcal, Carbohydrates: 35g, Protein: 15g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 14mg, Sodium: 326mg, Fiber: 9g, Sugar: 14g