Zucchini Blossoms Stuffed with Ricotta


Preparation info

  • Difficulty


  • Makes


    Stuffed Blossoms

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The Italians are so fond of stuffed squash blossoms that they have developed zucchini varieties that produce large, strong blooms. I have such blossoms in my garden all summer. They can be stuffed with many different cheeses, but I adore the delicate taste of whole-milk ricotta.


  • 18 large zucchini blossoms, stems intact
  • ½ cup (4 oz/125 g) fresh whole-milk ricotta cheese
  • cups ( oz/235 g) all-purpose flour
  • 1 tsp fine sea salt
  • 1 Tbsp extra-virgin olive oil
  • 1 large egg, lightly beaten
  • Canola oil for frying
  • Fried fresh flat-leaf parsley sprigs for serving (optional)
  • Coarse sea salt for sprinkling


Remove the stamen from the center of each blossom. Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside.

In a bowl, whisk together the flour and fine sea salt. Add the olive oil, egg, and 2 cups (16 fl oz/500 ml) water and whisk to make a batter.

Pour the canola oil into a deep sauté pan to a depth of 2 inches (5 cm). Heat over medium-high heat until it reaches 375°F (190°C) on a deep-frying thermometer. One at a time, gently slip the stuffed blossoms into the batter and turn to coat evenly. Using a slotted spatula, lift the blossoms from the batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry in batches of 4 or 5, spacing them about 1 inch (2.5 cm) apart and turning once if needed to brown evenly, until golden brown, 1–2 minutes. Using the spatula, transfer to paper towels to drain.

If making the fried parsley garnish, when all of the blossoms are cooked, add the parsley sprigs to the hot oil and fry just until lightly crisped, about 30 seconds. Transfer to the paper towels to drain.

Sprinkle the zucchini blossoms with the coarse sea salt and top with the parsley, if desired. Serve at once.