Stuffed Zucchini Flowers Recipe

Name: Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 squash blossoms; 250 g ricotta cheese; 20 basil leaves; 250 ml sunflower oil; 2 lemons; salt and pepper; 180 g plain flour; 3 tablespoons olive oil; 3 egg whites; 200 ml water; 1 teaspoon salt

Servings: persons

1
Start the batter by sifting the flour into a bowl.
2
Make a well in the centre, pour in the olive oil and stir to combine.
3
Slowly add in the water until you have a batter the consistency of a thick cream.
4
Add the salt, cover and leave for at least an hour.
5
Prepare the flowers by removing the stamens and the green bits at the base.
6
Season the ricotta with some salt and pepper.
7
Push 1 tsp ricotta and a basil leaf inside each flower.
8
Press the petals together.
9
Heat the sunflower oil to 190 C or 375 F in a deep frying pan.
10
Beat the egg whites until soft and then fold into the batter.
11
Dip the flowers one at a time into the batter.
12
Tap gently to knock off the excess.
13
Carefully place as many as you can without touching into the hot oil.
14
Fry until light brown, then turn and brown on the other side.
15
Drain on paper towel and serve with a squeeze of lemon.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 20 squash blossoms, 250 g ricotta cheese, 20 basil leaves, 250 ml sunflower oil, and more.

Yes, Stuffed 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.

That's it — enjoy your meal!

Stuffed Zucchini Flowers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions