Stuffed Zucchini Blossoms with Herbed Ricotta

1. In a bowl, combine:

   • Ricotta

   • Parmesan

   • Chopped herbs

   • Lemon zest, salt, and pepper

2. Mix until creamy. Spoon into a piping bag or small zip-top bag with the corner snipped.

1. Carefully open each blossom and pipe about 1–2 teaspoons of filling inside.

2. Gently twist the petals closed to seal. Repeat with all flowers.

To Fry:

1. Heat oil in a shallow pan to 175°C / 350°F.

2. Whisk together batter ingredients until smooth.

3. Dip each stuffed blossom in batter, let excess drip off, and fry for 2–3 minutes per side until golden.

4. Drain on paper towels and season lightly with salt.

To Bake:

1. Preheat oven to 200°C / 400°F.

2. Place stuffed blossoms on a baking sheet lined with parchment.

3. Spray or brush lightly with olive oil and bake for 10–12 minutes, until golden in spots.

4. Optional: sprinkle with extra Parmesan before serving.

• 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.

• 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.

• Wine: Dry white like Sauvignon Blanc, Vermentino, or Prosecco

• Cocktail: Cucumber gin fizz or herbal spritz

• NA: Sparkling elderflower tonic with lemon