Lemon Ricotta Stuffed Zucchini Blossoms Recipe

Name: Lemon Ricotta Stuffed Zucchini Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Ricotta Cheese; 1/4 cups Parmesan Cheese; 1 whole Lemon, Juiced And Zested; 1/4 cups Chopped Basil; Salt And Pepper, to taste; 12 whole Medium Zucchini Blossoms; 1- 1/2 cup Flour; 1 Tablespoon Baking Powder; 1- 1/2 cup Soda Water; Vegetable Oil, For Frying; More Lemon Slices For Serving

Servings: persons

1 cup Ricotta Cheese
1/4 cups Parmesan Cheese
1 whole Lemon, Juiced And Zested
1/4 cups Chopped Basil
Salt And Pepper, to taste
12 whole Medium Zucchini Blossoms
1- 1/2 cup Flour
1 Tablespoon Baking Powder
1- 1/2 cup Soda Water
Vegetable Oil, For Frying
More Lemon Slices For Serving

1
In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste.
2
Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place.
3
Set aside.
4
In another bowl mix together the flour and baking powder, then carefully whisk in the soda water.
5
Set aside.
6
In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering.
7
Dip the flowers in the flour mixture and turn them to coat completely.
8
Fry in batches for 2 minutes per side until golden and crispy.
9
Remove to a plate lined with paper towel and immediately season generously with salt.
10
Wait a minute to pop one of these in your mouth, dont be like me and scorch off all of your taste buds because you are impatient.
11
Serve with lemon slices to spritz over top.
12
Enjoy!
13
!

287

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 11 ingredients. The key ingredients include: 1 cup Ricotta Cheese, 1/4 cups Parmesan Cheese, 1 whole Lemon, Juiced And Zested, 1/4 cups Chopped Basil, and more.

Yes, Lemon Ricotta Stuffed Zucchini Blossoms 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 Stuffed Zucchini Blossoms

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