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Perfect Upscale Zucchini Blossoms Stuffed with Herbed Ricotta

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Delicate zucchini blossoms stuffed with a creamy herbed ricotta filling, pan-fried to a light golden crisp. Elegant yet simple, perfect for impressing guests or a casual treat.

Ingredients

Scale
  • 12 large fresh zucchini blossoms, gently cleaned and stems trimmed
  • 1 cup (240 ml) whole milk ricotta cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • Zest of half a lemon
  • 1 small garlic clove, minced (optional)
  • 2 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (30 g) all-purpose flour, for dusting
  • Optional garnish: honey or balsamic glaze

Instructions

  1. Gently open each zucchini blossom and remove the stamens inside using fingers or kitchen scissors. Rinse lightly under cold water and pat dry with paper towels. Handle delicately to avoid tearing petals.
  2. In a small bowl, combine ricotta, chopped basil, chopped mint, minced garlic (if using), lemon zest, grated Parmesan, salt, and pepper. Stir until smooth and well mixed. Adjust seasoning to taste.
  3. Carefully fill each blossom with about 1 tablespoon of the ricotta mixture using a small spoon or piping bag. Twist the tip or fold petals over the filling to close. Avoid overstuffing to prevent tearing.
  4. Lightly coat each stuffed blossom with all-purpose flour, shaking off excess.
  5. Heat olive oil in a large non-stick skillet or cast-iron pan over medium heat until hot but not smoking (about 320°F or 160°C).
  6. Pan-fry the stuffed blossoms for 2–3 minutes per side until petals are light golden and filling is warmed through. Use a slotted spatula to gently flip. Fry in batches if necessary to avoid overcrowding.
  7. Transfer fried blossoms to a plate lined with paper towels to absorb excess oil. Serve warm, optionally drizzled with honey or balsamic glaze.

Notes

Handle blossoms gently to avoid tearing. Do not overfill to prevent leaks. Use medium heat for frying to avoid burning petals. Dusting with flour helps create a light crust and keeps blossoms intact. Filling can be prepared a day ahead and kept covered in the fridge. For a gluten-free option, substitute all-purpose flour with chickpea or gluten-free flour. Baking alternative: bake at 375°F (190°C) for 12 minutes for a lighter version.

Nutrition

Keywords: zucchini blossoms, stuffed zucchini flowers, herbed ricotta, appetizer, pan-fried, easy recipe, elegant appetizer, fresh herbs

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