📝 About This Recipe
A quintessential Roman delicacy, these fragile blossoms are a celebration of early summer, capturing the essence of the garden in a single, crispy bite. Each flower is delicately stuffed with a creamy, lemon-scented ricotta and herb filling before being dipped in a light-as-air sparkling water batter. When deep-fried to a shimmering gold, the exterior shatters like glass to reveal a molten, savory center that is truly unforgettable.
🥗 Ingredients
The Blossoms
- 12 pieces Fresh Zucchini Blossoms (stems attached, pistils removed)
The Filling
- 1 cup Whole Milk Ricotta Cheese (drained of excess moisture)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1 teaspoon Fresh Lemon Zest (from about half a lemon)
- 1 tablespoon Fresh Chives (finely minced)
- 4-5 leaves Fresh Basil (chiffonade or finely chopped)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
The Batter
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 cup Sparkling Water (ice-cold)
- 1 Egg Yolk (large, cold)
- 1/2 teaspoon Sea Salt (for the batter)
For Frying and Garnish
- 3-4 cups Neutral Frying Oil (Grapeseed, Canola, or Sunflower)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Gently clean the zucchini blossoms by wiping them with a damp paper towel; do not wash under running water as they are highly absorbent. Carefully open the petals and remove the internal stamen or pistil using small scissors or your fingers.
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2
In a medium mixing bowl, combine the drained ricotta, grated Parmigiano-Reggiano, lemon zest, chives, basil, salt, and pepper. Fold together until smooth and well incorporated.
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3
Transfer the ricotta mixture into a piping bag fitted with a plain round tip (or a plastic bag with the corner snipped off).
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4
Carefully insert the tip of the piping bag into the center of each blossom. Pipe about 1 to 1.5 tablespoons of filling into each flower, leaving enough room at the top to twist the petals closed.
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5
Gently twist the ends of the petals together to seal the filling inside. Place the stuffed blossoms on a parchment-lined tray and refrigerate for 15 minutes to firm up the filling.
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6
Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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7
While the oil heats, prepare the batter. In a bowl, whisk the flour, cornstarch, and salt. Add the ice-cold sparkling water and the egg yolk.
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8
Whisk the batter gently and briefly. It is perfectly fine (and encouraged!) to have a few small lumps; over-mixing will develop gluten and make the coating tough rather than crispy.
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9
One by one, hold a blossom by its stem and dip it into the cold batter, ensuring it is fully coated. Let any excess batter drip off for a few seconds.
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10
Carefully lower 3-4 blossoms into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy flowers.
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11
Fry for 2-3 minutes, turning once with a slotted spoon or spider, until they are a pale golden brown and the batter is crisp.
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12
Remove the blossoms and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with flaky Maldon sea salt while still hot.
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13
Repeat the process with the remaining blossoms, ensuring the oil returns to 350°F between batches.
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14
Serve immediately while piping hot, accompanied by fresh lemon wedges for a bright acidic finish.
💡 Chef's Tips
Always use ice-cold sparkling water for the batter; the carbonation and temperature difference create a lighter, crispier crust. Don't overstuff the flowers or they may burst during frying; a gentle squeeze to seal the petals is key. If you can't find blossoms with the baby zucchini attached, the 'male' flowers (just the stem) work perfectly for stuffing. Ensure your ricotta is very dry; if it's watery, let it strain through cheesecloth for an hour before mixing the filling. Use a neutral oil with a high smoke point to ensure the delicate flavor of the blossoms isn't overpowered.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Italian Vermentino or Prosecco. Serve alongside a simple arugula salad with a light lemon vinaigrette. Arrange on a platter with a side of spicy marinara sauce for dipping. These make an elegant appetizer for a summer dinner party featuring grilled seafood. Drizzle with a touch of truffle honey for a sophisticated sweet-and-savory twist.