Learn to make vegetarian stuffed zucchini flowers, a crispy Italian appetizer.

Fiori di zucca ripieni vegetariani

Vegetarian stuffed zucchini flowers are a delightful and crispy summer appetizer, perfect for those seeking fresh ideas and Italian recipes featuring zucchini flowers. This dish combines the delicacy of the flowers with a soft and fragrant filling of ricotta, zucchini, and aromatic herbs. The secret to these stuffed zucchini flowers lies in the contrast between the creamy filling and the light, crispy outer layer.

A perfectly crafted batter ensures that the filling is sealed during cooking without absorbing excess oil. Serve your stuffed zucchini flowers hot during an appetizer or outdoor dinner to whet your guests’ appetites.

Try these other delicious zucchini flower recipes:

• Zucchini flowers stuffed with burrata and sun-dried tomatoes
• Baked zucchini flowers with anchovies and Grana Padano
• Pan-fried stuffed zucchini flowers
• Baked zucchini flowers
• Zucchini flowers stuffed with meat
• Zucchini flowers stuffed with speck and mozzarella

Ingredients

• 12 fresh zucchini flowers
• 200g ricotta cheese
• 1 small zucchini, grated
• 2 tablespoons grated Parmesan cheese
• 1 egg
• Chopped fresh basil and parsley
• Salt and pepper to taste
• For the batter:
• 100g all-purpose flour
• 150ml sparkling water
• Vegetable oil for frying

Instructions

1. Carefully clean the zucchini flowers by removing the pistils and any dirt.
2. In a bowl, mix the ricotta, grated zucchini, Parmesan, egg, basil, parsley, salt, and pepper until well combined.
3. Gently fill each flower with the ricotta mixture, twisting the ends to seal.
4. For the batter, whisk the flour and sparkling water until smooth.
5. Heat vegetable oil in a pan over medium heat.
6. Dip each stuffed flower into the batter, ensuring it is fully coated.
7. Fry the flowers in hot oil until golden and crispy, about 3-4 minutes.
8. Drain on paper towels and serve immediately.

Total Time: 30 min

Cuisine: Italian