Appetizer: Italy – Fiori di zucca fritti ripieni di ricotta al limone

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 10 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 to 16 zucchini blossoms
- 1 cup (240 g) whole-milk ricotta
- 1 large egg (about 1 3/4 oz (50 g))
- 2 tbsp (10 g) grated Parmigiano-Reggiano
- 1 tsp (approx. 1 g) finely grated lemon zest (from 1 lemon)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) kosher salt (for filling)
- 3/4 cup (95 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (2 g) fine salt (for batter)
- 3/4 cup (180 ml) cold sparkling water (more as needed)
- 2 cups (480 ml) neutral oil (sunflower or vegetable) for frying
- Lemon wedges, for serving
- Fresh basil leaves, for garnish (optional)

Show original ingredient measurements

- 12 to 16 zucchini blossoms
- 1 cup (240 g) whole-milk ricotta
- 1 large egg (about 50 g)
- 2 tbsp (10 g) grated Parmigiano-Reggiano
- 1 tsp (approx. 1 g) finely grated lemon zest (from 1 lemon)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) kosher salt (for filling)
- 3/4 cup (95 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (2 g) fine salt (for batter)
- 3/4 cup (180 ml) cold sparkling water (more as needed)
- 2 cups (480 ml) neutral oil (sunflower or vegetable) for frying
- Lemon wedges, for serving
- Fresh basil leaves, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Gently open each zucchini blossom and remove the inner pistil/stamen; discard the pistil and any thick stem. Rinse blossoms briefly if needed and pat dry on paper towels.
2. In a bowl, stir together the ricotta, egg, Parmigiano-Reggiano, lemon zest, 1/2 tsp (2.5 ml) kosher salt (or to taste), and black pepper until smooth and combined. If desired, fold in 1 tbsp (15 ml) finely chopped basil. Taste and adjust seasoning.
3. Carefully spoon about 1 to 1 1/2 teaspoons (5 to 7.5 ml) of the ricotta mixture into the base of each blossom. Twist the petals gently to close each blossom around the filling, taking care not to tear them. Place filled blossoms on a tray and refrigerate briefly while you make the batter (10–15 minutes helps them hold shape).
4. In a shallow bowl whisk together 3/4 cup (180 ml) all-purpose flour and 1/2 tsp (2.5 ml) fine salt. Gradually add the cold sparkling water, whisking until a smooth, slightly thick batter forms; it should coat the back of a spoon but still be fairly light. Add a touch more water if too thick.
5. Pour the oil into a wide, heavy skillet to a depth of about 1/2 inch (1.3 cm) and heat over medium-high until it reaches 350°F (175°C) (or a small drop of batter sizzles and rises immediately).
6. Lightly dust each filled blossom with a little flour, then dip it into the batter, turning to coat thoroughly and allowing excess to drip off.
7. Fry blossoms in batches, 2–3 minutes per side, turning once, until evenly golden and crisp. Do not overcrowd the pan; keep the oil temperature steady between 330–350°F (165–175°C).
8. Transfer fried blossoms to a paper-towel-lined plate to drain. Sprinkle immediately with a pinch of flaky salt and a squeeze of lemon juice.
9. Serve warm, garnished with basil leaves and lemon wedges. Leftovers are best eaten the same day; reheat briefly in a hot oven to re-crisp.

1. Gently open each zucchini blossom and remove the inner pistil/stamen; discard the pistil and any thick stem. Rinse blossoms briefly if needed and pat dry on paper towels.
2. In a bowl, stir together the ricotta, egg, Parmigiano-Reggiano, lemon zest, 1/2 tsp kosher salt (or to taste), and black pepper until smooth and combined. If desired, fold in 1 tbsp finely chopped basil. Taste and adjust seasoning.
3. Carefully spoon about 1 to 1 1/2 teaspoons of the ricotta mixture into the base of each blossom. Twist the petals gently to close each blossom around the filling, taking care not to tear them. Place filled blossoms on a tray and refrigerate briefly while you make the batter (10–15 minutes helps them hold shape).
4. In a shallow bowl whisk together 3/4 cup all-purpose flour and 1/2 tsp fine salt. Gradually add the cold sparkling water, whisking until a smooth, slightly thick batter forms; it should coat the back of a spoon but still be fairly light. Add a touch more water if too thick.
5. Pour the oil into a wide, heavy skillet to a depth of about 1/2 inch (1.3 cm) and heat over medium-high until it reaches 350°F (175°C) (or a small drop of batter sizzles and rises immediately).
6. Lightly dust each filled blossom with a little flour, then dip it into the batter, turning to coat thoroughly and allowing excess to drip off.
7. Fry blossoms in batches, 2–3 minutes per side, turning once, until evenly golden and crisp. Do not overcrowd the pan; keep the oil temperature steady between 330–350°F (165–175°C).
8. Transfer fried blossoms to a paper-towel-lined plate to drain. Sprinkle immediately with a pinch of flaky salt and a squeeze of lemon juice.
9. Serve warm, garnished with basil leaves and lemon wedges. Leftovers are best eaten the same day; reheat briefly in a hot oven to re-crisp.