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 Zucchini blossoms
- 1 cup Ricotta cheese
- 1/4 cup Parmesan cheese
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh basil
- 1 cup All-purpose flour
- 1 cup Sparkling water
- 2 cups Vegetable oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Gently wash the zucchini blossoms and remove the pistils from the center.
- 2
In a small bowl, mix the ricotta, parmesan, lemon zest, chopped basil, salt, and pepper.
- 3
Using a small spoon or piping bag, carefully fill each blossom with the cheese mixture.
- 4
Twist the ends of the petals to seal the filling inside.
- 5
Whisk the flour and cold sparkling water together until a light, thin batter forms.
- 6
Heat the vegetable oil in a deep skillet to 350 degrees Fahrenheit.
- 7
Dip each blossom into the batter, let the excess drip off, and fry for 2 minutes per side.
- 8
Drain on paper towels and serve immediately while hot and crispy.
Nutrition per Serving
245
Calories
9g
Protein
18g
Carbs
15g
Fat
1g
Fiber
2g
Sugar
310mg
Sodium
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