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Father's Day Zucchini Blossom Stuffed Ricotta Fried

Deliciously crispy zucchini blossoms stuffed with creamy ricotta cheese, perfect for a Father's Day celebration.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Zucchini Blossoms
  • 12 zucchini blossoms fresh and cleaned
Filling
  • 1 cup ricotta cheese whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh basil chopped
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Batter
  • 1 cup all-purpose flour
  • 1 cup sparkling water cold
  • 1 teaspoon salt
Frying
  • 2 cups vegetable oil for frying

Method
 

Prepare the Filling
  1. In a mixing bowl, combine ricotta cheese, Parmesan cheese, basil, garlic, salt, and pepper. Mix until well combined.
Stuff the Blossoms
  1. Gently open each zucchini blossom and spoon about 1-2 tablespoons of the filling into each blossom. Twist the ends to seal.
Make the Batter
  1. In a separate bowl, whisk together flour, sparkling water, and salt until smooth.
Fry the Blossoms
  1. Heat vegetable oil in a frying pan over medium-high heat. Dip each stuffed blossom into the batter, allowing excess to drip off, and carefully place in the hot oil.
  2. Fry for about 2-3 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve
  1. Serve warm as an appetizer or snack, optionally with marinara sauce for dipping.

Notes

For best results, use fresh zucchini blossoms and serve immediately after frying for maximum crispiness.