Vegetarian Stuffed Zucchini Flowers

Name: Vegetarian Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: Zucchini flowers 20; Cow's milk ricotta cheese 1 cup; Zucchini 1 ¼ cup; Parmigiano Reggiano PDO cheese 1 oz; Lemon peel 1; Basil to taste; Thyme to taste; Parsley to taste; Fine salt to taste; Black pepper to taste; Type 00 flour 0.8 cup; Eggs 1; Lemon juice 2 tsp; Fine salt to taste; Water cold, sparkling 0.7 glass; Peanut seed oil 4 ¼ cups

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 10
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Vegetarian stuffed zucchini flowers deliver exactly the contrast their name promises: a creamy, fragrant filling of ricotta, zucchini, and aromatic herbs sealed inside a delicate shell that fries up genuinely light and crispy. That texture is the point. These are a natural fit for summer—as a relaxed appetizer before an outdoor dinner or passed around at an aperitivo—and they disappear from the plate faster than almost anything else you can put on it. The vegetarian filling sets this version apart from other fiori di zucca ripieni on the table, and the combination of soft ricotta, tender zucchini, and fresh herbs gives the interior real depth without weight.

The batter is where the outcome is decided. It holds the filling in place during cooking without soaking up excess oil, so each flower stays friabile—genuinely crispy rather than greasy—from the first bite to the last. The richness of the ricotta interior and the lightness of the exterior have to stay distinct, and a properly made batter is what keeps them that way. Serve the flowers hot and straight from the pan, and the textural contrast does the rest.

INGREDIENTS

Ingredients for 20 pieces: Zucchini flowers 20; Cow's milk ricotta cheese 1 cup (250 g); Zucchini 1 ¼ cup (150 g); Parmigiano Reggiano PDO cheese 1 oz (30 g); Lemon peel 1; Basil to taste; Thyme to taste; Parsley to taste; Fine salt to taste; Black pepper to taste

For the batter: Type 00 flour 0.8 cup (100 g); Eggs 1; Lemon juice 2 tsp (10 g); Fine salt to taste; Water 0.7 glass (150 g) - cold, sparkling

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Vegetarian Stuffed Zucchini Flowers

To prepare the vegetarian stuffed zucchini flowers, first gently clean the zucchini flowers by removing the stem 1 and the internal pistil without tearing them 2. Rinse them quickly under running water and dry them carefully. In a bowl collect the well-drained ricotta and add the grated Parmigiano Reggiano 3.

Season with salt 4 and pepper, add the grated lemon zest 5 and also grate the zucchini 6.

Gather the thyme, basil and parsley 7 and chop them finely 8. Pour this aromatic mixture into the filling 9.

Mix well until you obtain a homogeneous filling, then transfer it to a piping bag without a tip 12. Stuff the zucchini flowers without overfilling them 11, then gently close the ends by slightly twisting the petals 12.

Continue until they are all filled and arrange them on a tray 13. Now prepare the batter. Break the egg into a bowl and beat it lightly with a whisk 14, then add the flour 15.

Gradually incorporate very cold sparkling water 16, continuing to stir until you obtain a smooth, lump-free mixture. Season with salt 17 and finally add the lemon juice 18.

Heat plenty of peanut oil in a deep saucepan or in a deep fryer until it reaches a temperature of about 338 6F. Dip one zucchini flower at a time into the batter 19, coating it completely 20, then immerse it in the hot oil 21.

Fry a few flowers at a time until they are puffed, golden and crispy 22. Drain them with a slotted spoon and transfer them to absorbent paper to remove the excess oil 23. Serve your vegetarian stuffed zucchini flowers piping hot 34.