Lemon & Ricotta-Filled Zucchini Flowers Recipe

Name: Lemon & Ricotta-Filled Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 2 tbsp finely grated Parmesan cheese; 1 tsp finely grated lemon peel; 1 tbsp lemon juice; 1 tbsp finely chopped fresh mint; 2 tbsp toasted pine nuts; 12 None zucchini flowers with zucchini attached; 3/4 cup flour; 2/3 cup rice flour; 1/2 tsp baking powder; 1 large egg; 1 1/4 cups chilled club soda; None None Vegetable oil, for deep-frying; 1 medium lemon, cut into wedges

Servings: persons

1 cup ricotta cheese
2 tbsp finely grated Parmesan cheese
1 tsp finely grated lemon peel
1 tbsp lemon juice
1 tbsp finely chopped fresh mint
2 tbsp toasted pine nuts
12 None zucchini flowers with zucchini attached
3/4 cup flour
2/3 cup rice flour
1/2 tsp baking powder
1 large egg
1 1/4 cups chilled club soda
None None Vegetable oil, for deep-frying
1 medium lemon, cut into wedges

1
Combine ricotta, Parmesan, lemon peel and juice, mint and pine nuts in a medium bowl.
2
Carefully open zucchini flowers, taking care not to tear the petals; remove and discard the yellow stamen inside. Fill with ricotta mixture, twisting the tips of the petals to enclose filling.
3
For the tempura batter, reserve 1 tbsp flour. Sift remaining flour with rice flour and baking powder into a large bowl. Stir in egg and club soda until just combined. The batter will still have lumps. Add reserved flour only if the batter seems too thin.
4
Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 350u00b0F (or until a cube of bread turns golden in 10 seconds). In batches, dip flowers in the batter, allowing excess batter to drain off. Deep-fry flowers, in batches, until lightly browned and crisp. Drain on paper towels. Season with salt.
5
Serve immediately with lemon wedges.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup ricotta cheese, 2 tbsp finely grated Parmesan cheese, 1 tsp finely grated lemon peel, 1 tbsp lemon juice, and more.

Yes, Lemon & Ricotta-Filled Zucchini Flowers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon & Ricotta-Filled Zucchini Flowers

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