Crispy Zucchini Blossoms
Golden, delicate zucchini flowers stuffed with ricotta and mozzarella, fried until shattering-crisp. A stunner that tastes restaurant-quality but takes 20 minutes, start to finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 12 whole fresh zucchini blossoms
- ½ cup ricotta cheese
- ¼ cup fresh mozzarella, finely diced
- ¾ cup all-purpose flour
- ¾ cup sparkling water or club soda, chilled
- 1 quart neutral oil for frying
Instructions
- 1
Mix ricotta, mozzarella, salt, and pepper in a small bowl until smooth.
- 2
Gently open each zucchini blossom and remove the stamen. Pipe or spoon ricotta mixture into the center, then twist the petals closed.
- 3
Whisk flour, salt, pepper, and sparkling water until you have a thin, bubbly batter like crepe batter.
- 4
Heat oil in a heavy pot to 350°F. If you have no thermometer, it's ready when a drop of batter sizzles and floats immediately.
- 5
Working in batches, dip each blossom into batter to coat completely, then slide it into the hot oil. Fry 60–90 seconds per side until golden and crisp.
- 6
Lift with a slotted spoon onto paper towels. Sprinkle with sea salt and serve hot.
Tools you’ll need
- small bowl
- piping bag or teaspoon
- heavy pot or Dutch oven
- instant-read thermometer (optional)
- slotted spoon
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