Ricotta Stuffed Zucchini Blossoms Recipe

Name: Ricotta Stuffed Zucchini Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 zucchini blossoms dozen; ricotta 1- 15 oz cont., part skim is ok too; 1 handful basil sliced; 1/4 cup grated pecorino; salt; pepper; 1 cup flour; 1/2 cup grated pecorino; 1 egg; 3/4 cup water; salt; pepper; vegetable oil for frying

Servings: persons

2 1/2 zucchini blossoms dozen
ricotta 1- 15 oz cont., part skim is ok too
1 handful basil sliced
1/4 cup grated pecorino
salt
pepper
1 cup flour
1/2 cup grated pecorino
1 egg
3/4 cup water
salt
pepper
vegetable oil for frying

1
Mix the ingredients for the filling in a bowl and stir to combine.
2
Using either a pastry bad with a small tip or a plastic bag with a corner cut off, fill the bag with the filling. Carefully open the flower slightly and squeeze in just enough filling to fill the lower part of the blossom. Once filled twist the top of the blossom to seal it closed. If you overfill them they are more likely to leak out while cooking.
3
Continue filling the remaining flowers and set aside to mix together the batter.
4
Before making the batter go ahead and get a large pot ready. Pour in 2-3 inches of oil into the pot and heat over medium high heat. You want the oil to be ready before you start battering the flowers. How to test? Drop a drop of the batter CAREFULLY into the oil.. if it sinks to the bottom its not ready, if it floats to the top and small bubbles form around it then you are ready!
5
In a bowl stir together all the ingredients for the batter. Holding the stem end of the flower go ahead and coat the flower and carefully place into the oil. Cook for just a couple minutes until lightly golden.
6
Place the cooked flowers onto a wire rack so you don't lose all the crispness {though I will say I ate one after it sat out for quite a while and had softened and it was still delicious!!!}.

161

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 13 ingredients. The key ingredients include: 2 1/2 zucchini blossoms dozen, ricotta 1- 15 oz cont., part skim is ok too, 1 handful basil sliced, 1/4 cup grated pecorino, and more.

Yes, 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.

Ricotta Stuffed Zucchini Blossoms

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