📝 About This Recipe
These delicate, ephemeral blooms are a hallmark of Italian summer, capturing the essence of the garden in a single, crispy bite. Each blossom is carefully hand-stuffed with a creamy, citrus-scented ricotta filling and enveloped in a lacy, carbonated batter that shatters upon impact. Whether served as a sophisticated garden party starter or a rustic kitchen snack, these blossoms offer a sublime contrast between the molten, savory center and the airy, golden shell.
🥗 Ingredients
The Blossoms
- 12-14 pieces Fresh zucchini blossoms (stems attached, pistils/stamens removed)
Herbed Ricotta Filling
- 1 cup Whole milk ricotta cheese (drained of excess whey)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1 tablespoon Fresh mint leaves (minced)
- 1 tablespoon Fresh basil leaves (minced)
- 1 teaspoon Lemon zest (from about half a lemon)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Kosher salt and black pepper (to taste)
The Sparkling Batter
- 1 cup All-purpose flour (sifted)
- 1/4 cup Cornstarch (for extra crunch)
- 1 cup Sparkling water or Club Soda (ice-cold)
- 1 Egg yolk (large, cold)
- 1/2 teaspoon Kosher salt
For Frying & Finishing
- 3 cups Neutral oil (such as grapeseed or vegetable oil)
- 1 pinch Maldon sea salt (for finishing)
- 1 Lemon wedges (for serving)
- 1 tablespoon Honey (optional drizzle)
👨🍳 Instructions
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1
Gently clean the blossoms by wiping them with a damp paper towel; avoid washing under running water as they are fragile. Carefully open the petals and reach inside to pinch out the yellow stamen or pistil, then set aside.
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2
In a medium mixing bowl, combine the ricotta, grated Parmigiano-Reggiano, minced mint, basil, lemon zest, and nutmeg. Season with salt and pepper to taste.
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3
Transfer the ricotta mixture into a piping bag or a plastic zip-top bag with the corner snipped off. This makes stuffing much cleaner and prevents tearing the petals.
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4
Carefully pipe about 1 to 1.5 tablespoons of filling into the center of each blossom. Do not overstuff, or they will burst during frying.
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5
Gently twist the ends of the petals together to seal the filling inside, then place the stuffed blossoms on a parchment-lined tray and refrigerate for 15 minutes to firm up.
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6
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a candy thermometer to ensure the temperature stays consistent.
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7
While the oil heats, prepare the batter. Whisk the flour, cornstarch, and salt in a bowl. Add the cold egg yolk and the ice-cold sparkling water.
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8
Whisk the batter briefly—lumps are perfectly fine. Over-mixing will develop gluten and make the coating tough rather than crispy.
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9
Working in batches of 3 or 4, dip each blossom into the batter by the stem, swirling to coat completely, then let excess batter drip off for a moment.
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10
Carefully lower the blossoms into the hot oil. Fry for 2-3 minutes, turning once with a slotted spoon, until they are a pale golden brown and crispy.
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11
Remove the blossoms with a slotted spoon and drain on a wire rack set over a baking sheet to maintain crispness.
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12
Immediately sprinkle with Maldon sea salt while still hot.
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13
Repeat with the remaining blossoms, ensuring the oil returns to 350°F between batches.
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14
Serve immediately while the centers are molten and the shells are shatteringly crisp.
💡 Chef's Tips
Use the coldest sparkling water possible; the temperature shock between the ice-cold batter and hot oil creates the airiest texture. If you cannot find blossoms with stems, use a small fork to dip them, but be very gentle to avoid piercing the flower. Don't crowd the pan; frying too many at once drops the oil temperature, leading to greasy, soggy blossoms. If the batter seems too thick, add a tablespoon more of sparkling water; it should have the consistency of heavy cream. For a spicy kick, add a pinch of red pepper flakes to the ricotta filling or a dash of hot honey for drizzling.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vermentino or a dry Prosecco to cut through the richness. Serve alongside a simple marinara sauce or a spicy arrabbiata for dipping. Drizzle with a touch of high-quality wildflower honey and extra lemon zest for a sweet-savory contrast. Arrange on a platter with fresh arugula tossed in lemon juice and olive oil. Serve as part of an Italian 'Fritto Misto' platter with fried sage leaves and lemon slices.