Lemony Ricotta Stuffed Zucchini Flowers Recipe
Servings
4 -8
Ingredients
- ¾ cup flour
- 6 tbsp. cornstarch
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 1 cup (250 ml) san pellegrino or perrier water
- 1½ cup full fat ricotta cheese
- ¾ cup (about 60 grams) finely grated parmesan cheese
- 1 tsp. lemon zest
- 1 ½ tbsp. freshly chopped mint leaves
- 1 tsp. minced serrano, jalapeño or long red chili pepper or 1 green onion, white and light green part only, minced
- 1 ½ tsp. cracked black pepper
- ½ tsp. kosher salt
- 18 (depending on their size) zucchini flowers (stamens and pistils removed)
- Sunflower oil, grapeseed or canola oil for frying
- A few pinches of Maldon Sea Salt
- You can add a little chopped anchovy into the ricotta mixture
Instructions
- 1
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Pour in the sparking water and whisk until smooth.
- 2
In a separate bowl, whisk the ricotta , parmesan cheese, lemon zest, mint, chili pepper or green onion, pepper and salt until smooth.
- 3
Spoon about 1 tbsp. of filling into each flower and fold the petals around the filling to enclose the filling. Do not overfill. Repeat with all the flowers. Set aside.
- 4
Heat a deep saucepan with 4 inches of oil until 350˚F.
- 5
Working in batches, dip the stuffed flowers into the coating and gently place into the hot oil and fry until golden, about 5 minutes. Transfer to a paper towel to drain.
- 6
Arrange on a platter, sprinkle with maldon salt and serve immediately.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
Frequently Asked Questions
How do I make Lemony Ricotta Stuffed Zucchini Flowers?
This Lemony Ricotta Stuffed Zucchini Flowers recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this lemony ricotta stuffed zucchini flowers recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this lemony ricotta stuffed zucchini flowers?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.