Stuffed Zucchini Blossoms are crunchy on the outside and creamy in the inside. It’s a great starter! You will impress your friends and family.
I first came across zucchini blossoms at the farmers market many years ago. I immediately had the urge to try them. I asked the vendor how to prepare them and he said to use them in soups, sautéed with eggs, or other veggies. I went home that day and started researching different recipes. I came across stuffed zucchini blossoms recipe and it caught my attention. The recipe I found only included ricotta cheese, so I decided to make my own recipe and added garlic, basil, and lemon zest.
Is it just me? Or is there something about edible flowers that are so appealing. Just look at these beauties.
I think it has to do with the fact that flowers make things pretty. Who doesn’t like eating pretty food?
Zucchini blossoms are pretty versatile, they could be prepared in soups or sautéed with egg, veggies, or in an omelet.
But be careful when handling the zucchini blossoms, like any flower they are delicate and break easily. But believe me they’re so worth it. The first time you make them it will take a little bit longer because you are not used to handling the blossoms, but by the second time it will get a lot easier.
This dish is definitely a treat! Since zucchini blossoms are not easy to find, make sure you grab some when you find them. If you plan to stuff the zucchini blossoms try to make them the same day. The blossoms wilt quickly. If the blossoms start to wilt, use them in an omelet or soup instead. It’s nearly impossible to stuff wilted blossoms. Plus, you will not have the best outcome.
So let’s talk about how tasty these blossoms are. They are crunchy on the outside and creamy inside with refreshing flavors of basil and lemon zest. The garlic adds another layer of yumminess. Combined with a drizzle of balsamic glaze, it’s heavenly.
Stuffed Zucchini Blossoms
- 7 oz ricotta cheese
- 10 zucchini blossoms
- 2 cloves garlic finely chopped
- 6 basil leaves chopped
- Zest of a lemon
- 1 cup flour
- 1 cup seltzer water about a cup
- 3 tbsp Balsamic glaze store bought
- Salt to taste
- In a bowl combine ricotta cheese, basil, garlic, lemon zest, and salt to taste.
- With a spoon gently stuff the zucchini blossoms. Be very gentle, as the blossoms are delicate and break easily. The amount is about a tablespoon, but it will vary depending on the size of the zucchini flower.
- Sift the flour and whisk in the seltzer water. You will want the batter to be smooth, but don’t over whisk. If the batter is too watery add more flour or if it’s too thick you can add more seltzer water.
- In a cast iron skillet or frying pan heat about 2 inches of oil over medium heat.
- Once the oil is hot, one at a time, submerge the zucchini blossoms in the batter, shake off any excess batter, and gently lay it in the heated oil. Do not overcrowd the pan. Cook until they’re golden brown on both side. Try to only flip the zucchini blossoms once because they can easily fall apart.
- Transfer the golden brown zucchini blossoms to a plate with paper towels, this will allow for the oil to drain. Salt to taste and drizzle balsamic glaze. Try to eat them immediately.