Stuffed Zucchini Flowers
Stuffed Zucchini Flowers are undoubtedly one of the most popular antipasto dishes requested at Italian restaurants, but it might surprise you that they’re not actually hard to make – when they’re in season!
Crispy on the outside, these beautiful morsels are stuffed with a creamy ricotta and lemon filling that will melt in your mouth and make your tastebuds sing for joy!
Zucchini flowers – as many as you want to make
250g/8.8 oz ricotta cheese
4 Tbsp gorgonzola cheese
Plain flour – add a portion into a bowl
Cold sparkling water
Sunflower oil for frying
1 large pot (for frying)
1 fork for mixing
1 Ziploc bag
4 x large bowls
1 paper towel-covered plate
- To prepare the stuffed zucchini flowers, remove the pistil from the middle and place the flowers in a bowl of sparkling water.
VINCENZO’S PLATE TIP: Soaking the flowers is a key step, so they are soft enough to fold.
- While the flowers are soaking, it’s time to make the creamy sauce for your stuffed zucchini flowers. 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.
- Add a splash of sparkling water into the bowl and mix through. Continue adding slowly until you get a creamy, not runny sauce for the stuffed zucchini flowers.
VINCENZO’S PLATE TIP: No salt is needed for this dish! Add grated parmigiano reggiano or freshly ground black pepper for extra flavor if necessary.
- Spoon the mixture into a Ziploc bag, close the bag and then push the mixture to one corner before cutting a small hole.
- Add one egg and sparkling water to a separate bowl with flour. The consistency should be creamy, thick, and not too watery.
VINCENZO’S PLATE TIP: The amount of water depends on how much flour you use for the coating of the stuffed zucchini flowers.
- Continue adding water little by little and whisk until you get a creamy consistency – just like when you make a batter for fish.
- 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/356°F).
- Now go ahead and prepare the zucchini flowers! Remove them 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!
- Criss-cross the petals to seal the cream in and press lightly. Once sealed, dip the flower in plain flour and let rest to the side.
- Continue steps 7 and 8 until all the stuffed zucchini flowers are ready.
- Check the oil’s temperature with a thermometer to ensure it’s at 180°C.
VINCENZO’S PLATE TIP: Use a toothpick if you don’t have a thermometer; the oil should bubble around it once you dip it in.
- Let’s fry the stuffed zucchini flowers! Emerge each one in the batter, let the excess batter drip off, then carefully put it straight into the oil.
- Add three zucchini flowers in at a time (depending on the size of your pan), so it’s not overcrowded. We want crunchy stuffed zucchini flowers!
- 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.
- Repeat until all the flowers are crispy and done.
How to Serve:
You can eat these mouthwatering stuffed zucchini flowers right off the plate – the easiest serving method ever! These are great to share as part of an antipasto grazing board or even an entree, but it’s understandable if you just want to enjoy them yourself.
My stuffed zucchini flowers are crispy, creamy, rich, and will leave you wishing you’d made a bigger batch! Don’t want the cheese filling? Batter and fry the zucchini flowers without the ricotta for a delicious snack.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Antipasto recipes you MUST try:
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