Crispy Zucchini Blossoms with Lemon Ricotta
Delicate squash flowers stuffed with a zesty herb cheese filling and fried to golden perfection.
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Ingredients
- 12 pieces Fresh zucchini blossoms
- 1 cup Ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh basil, minced
- 1 cup All-purpose flour
- 1 cup Sparkling water, chilled
- 2 cups Vegetable oil for frying
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Gently wash the zucchini blossoms and remove the pistils from the center, being careful not to tear the petals.
- 2
In a medium bowl, mix the ricotta, parmesan, lemon zest, basil, salt, and pepper until smooth.
- 3
Transfer the cheese mixture to a piping bag and carefully fill each blossom about two-thirds full.
- 4
Twist the tips of the petals together to seal the filling inside.
- 5
In a separate bowl, whisk the flour and chilled sparkling water together until a light, slightly lumpy batter forms.
- 6
Heat the vegetable oil in a heavy-bottomed skillet to 350 degrees Fahrenheit.
- 7
Dip each stuffed blossom into the batter, let the excess drip off, and fry for 2-3 minutes until golden and crisp.
- 8
Drain on paper towels and serve immediately with a sprinkle of extra sea salt.
Nutrition per Serving
285
Calories
9g
Protein
22g
Carbs
18g
Fat
1g
Fiber
2g
Sugar
410mg
Sodium
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