Fried Zucchini Blossoms with Ricotta and Lemon Recipe
Delight in this classic Italian appetizer featuring delicate squash blossoms stuffed with a creamy ricotta filling, then coated in a light batter and fried to golden perfection. Perfectly crispy on the outside and soft inside, these Fried Zucchini Blossoms are an elegant treat that pairs beautifully with lemon wedges, parmesan, and marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
For the Filling:
- 10-12 Squash Blossoms
- 3/4 cup Traditional Ricotta con Latte
- Optional: 1/4 cup Grated Parmesan
- Zest and Juice of 1 Lemon
- 2 tbsp Fresh Basil, Chopped
- Salt & Black Pepper, to taste
For the Battering:
- 1 cup All Purpose Flour
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Baking Powder
- 1 cup Warm Water or Club Soda
- 2-3 cups Olive Oil or Neutral Frying Oil, for frying
Instructions
- Prepare the Zucchini Blossoms: Carefully remove the squash bee (the pollinator inside the centers of each blossom). For blossoms that are tightly curled, gently create a slit along one side to open them for stuffing.
- Make the Filling: In a bowl, combine ricotta, grated parmesan (if using), lemon zest and juice, chopped basil, salt, and black pepper. Mix thoroughly. Transfer the mixture into a piping bag for easy filling.
- Stuff the Blossoms: Pipe a generous amount of the ricotta filling inside each blossom. Once filled, gently twist the ends of each blossom to seal the filling inside.
- Prepare the Batter: In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add warm water or club soda while whisking until a thick but runny batter forms.
- Heat the Oil: In a saucepan, heat 2-3 inches of olive oil or neutral frying oil over medium-high heat until reaching 350°F or until the oil glistens.
- Fry the Blossoms: Dip each stuffed blossom generously into the batter, ensuring full coating, then carefully place into the hot oil. Fry in small batches (2-3 at a time) until golden brown on all sides, approximately 2-3 minutes per batch.
- Drain and Serve: Using tongs or a slotted spoon, transfer fried blossoms to a paper towel-lined plate to drain excess oil. Serve immediately with additional grated parmesan, lemon wedges, and warmed marinara sauce on the side.
Notes
- Remove the squash bee carefully to avoid tearing the blossom.
- Club soda can be used instead of water for a lighter, crispier batter.
- Ensure oil temperature is maintained at 350°F for optimal frying.
- Fry in small batches to avoid overcrowding and maintain oil temperature.
- Serve immediately to enjoy the blossoms at their crispiest texture.
