Delicate zucchini (courgette) flowers filled with creamy herbed ricotta, lightly fried or baked until golden. A stunning starter that's as beautiful as it is flavorful.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Blossoms
12 fresh zucchini blossoms, gently cleaned
1 cup ricotta cheese (drained if watery)
2 tbsp Parmesan, finely grated
1 tbsp fresh herbs (basil, parsley, chives), chopped
½ tsp lemon zest
Salt & pepper, to taste
For Battering (if frying)
½ cup all-purpose flour
½ cup sparkling water or cold beer
1 egg yolk (optional, for richness)
Pinch of salt
Oil for frying (sunflower or grapeseed)
For Baking Alternative
Olive oil spray or drizzle
Optional: extra Parmesan for sprinkling
Prepare the Ricotta Filling
1
In a bowl, combine:
Mix until creamy. Spoon into a piping bag or small zip-top bag with the corner snipped.
Fill the Blossoms
2
Carefully open each blossom and pipe about 1–2 teaspoons of filling inside.
Gently twist the petals closed to seal. Repeat with all flowers.
Fry or Bake
3 To Fry:
Heat oil in a shallow pan to 175°C / 350°F .
Whisk together batter ingredients until smooth.
Dip each stuffed blossom in batter, let excess drip off, and fry for 2–3 minutes per side until golden.
Drain on paper towels and season lightly with salt.
To Bake:
Preheat oven to 200°C / 400°F .
Place stuffed blossoms on a baking sheet lined with parchment.
Spray or brush lightly with olive oil and bake for 10–12 minutes , until golden in spots.
Optional: sprinkle with extra Parmesan before serving.
Serving Suggestions
4
Plate with a drizzle of lemon-infused olive oil or a dollop of herb pesto .
Garnish with microgreens or edible petals.
Serve warm or at room temperature with a crisp glass of white wine.
Variations
5
Add a pinch of chili flakes or a dollop of goat cheese to the filling.
Replace ricotta with mascarpone for a richer version.
Use gluten-free flour for a GF batter.
Pairing Suggestions
6
Wine: Dry white like Sauvignon Blanc, Vermentino, or Prosecco
Cocktail: Cucumber gin fizz or herbal spritz
NA: Sparkling elderflower tonic with lemon
Ingredients For the Blossoms
12 fresh zucchini blossoms, gently cleaned
1 cup ricotta cheese (drained if watery)
2 tbsp Parmesan, finely grated
1 tbsp fresh herbs (basil, parsley, chives), chopped
½ tsp lemon zest
Salt & pepper, to taste
For Battering (if frying)
½ cup all-purpose flour
½ cup sparkling water or cold beer
1 egg yolk (optional, for richness)
Pinch of salt
Oil for frying (sunflower or grapeseed)
For Baking Alternative
Olive oil spray or drizzle
Optional: extra Parmesan for sprinkling
Directions Prepare the Ricotta Filling
1
In a bowl, combine:
Mix until creamy. Spoon into a piping bag or small zip-top bag with the corner snipped.
Fill the Blossoms
2
Carefully open each blossom and pipe about 1–2 teaspoons of filling inside.
Gently twist the petals closed to seal. Repeat with all flowers.
Fry or Bake
3 To Fry:
Heat oil in a shallow pan to 175°C / 350°F .
Whisk together batter ingredients until smooth.
Dip each stuffed blossom in batter, let excess drip off, and fry for 2–3 minutes per side until golden.
Drain on paper towels and season lightly with salt.
To Bake:
Preheat oven to 200°C / 400°F .
Place stuffed blossoms on a baking sheet lined with parchment.
Spray or brush lightly with olive oil and bake for 10–12 minutes , until golden in spots.
Optional: sprinkle with extra Parmesan before serving.
Serving Suggestions
4
Plate with a drizzle of lemon-infused olive oil or a dollop of herb pesto .
Garnish with microgreens or edible petals.
Serve warm or at room temperature with a crisp glass of white wine.
Variations
5
Add a pinch of chili flakes or a dollop of goat cheese to the filling.
Replace ricotta with mascarpone for a richer version.
Use gluten-free flour for a GF batter.
Pairing Suggestions
6
Wine: Dry white like Sauvignon Blanc, Vermentino, or Prosecco
Cocktail: Cucumber gin fizz or herbal spritz
NA: Sparkling elderflower tonic with lemon
Stuffed Zucchini Blossoms with Herbed Ricotta
