Stuffed Zucchini Flowers

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Stuffed Zucchini Flowers

Stuffed Zucchini Flowers are undoubtedly one of the most popular antipasto dishes requested at Italian restaurants. It might surprise you but they’re not actually hard to make.

Crispy on the outside, these beautiful morsels are stuffed with a creamy ricotta, gorgonzola and lemon filling. They will melt in your mouth and make your tastebuds sing!

Total time: 20 minutes

Serves 4 – 6

Ingredients

  • 8 zucchini flowers
  • 100g ricotta cheese – you want the firm variety.
  • 75g grated pecorino cheese
  • 1 teaspoon freshly grated black pepper
  • Salt to taste

For batter:

  • 250 grams Ricotta cheese 8.8oz
  • 4 Tbsp Gorgonzola cheese
  • 1 Egg
  • 1 Lemon
  • About 1 cup plain flour
  • Cold sparkling water
  • Sunflower oil for frying

      Method

      1. Prepare the zucchini flowers by chopping off the end of the stem (leave the small zucchini attached which you can use to pick up the zucchini flowers once cooked). Gently pry apart the petals and remove the bright yellow stamens inside-they should snap off and place the flowers in a bowl of sparkling water.
      2. While the flowers are soaking, add the ricotta, approx 4 tablespoons of gorgonzola, and fresh lemon zest to a large bowl. Mix the ingredients with a fork, pressing down on the ricotta so it combines with all the other ingredients.
      3. Add a splash of sparkling water into the bowl and mix through. You want a thick, creamy consistency.
      4. Spoon the mixture into a Ziploc bag, close the bag and then push the mixture to one corner before cutting a small hole.
      5. Add one egg and sparkling water to a separate bowl with flour. The consistency should be creamy, thick, and not too watery. Continue adding water little by little and whisk until you get a creamy consistency – just like when you make a batter for fish.
      6. Pour sunflower oil into your pan and put it on the stove at a medium heat. Leaving it to warm up to a temperature of (180°C).
      7. Remove the zucchini flowers from the bowl of water, and shake each one to get the excess water off, then stuff zucchini flowers halfway with cream, using the Ziploc bag like a piping bag!
      8. Criss-cross the petals to seal the cream in and press lightly. Once sealed, roll the flower in 1/4 cup flour until coated and set aside. Continue until all flowers are stuffed.
      9. Check the oil’s temperature with a thermometer to ensure it’s at 180°C. If you don’t have a thermometer, use a toothpick; the oil should bubble around it once you dip it in.
      10. Dip each flower in the batter, let the excess batter drip off, then carefully put it straight into the oil.
      11. Add three zucchini flowers in at a time (depending on the size of your pan), so it’s not overcrowded.
      12. Use a spoon to turn the flowers in the oil so the sides do not burn. When golden brown and crispy, transfer these to a plate prepared with a layer of paper towels to drain.
      13. Repeat until all the flowers are crispy and done.

        Recipe by Vincenzos Plate