Crispy Zucchini Blossoms stuffed with Garlic-Parsley Ricotta, served with Spicy Tomato Sauce
These delicate zucchini blossoms, stuffed with creamy garlic-parsley ricotta and lightly fried to crispy perfection, are a true celebration of summer's bounty. The vibrant spicy tomato sauce adds a touch of heat, complementing the subtle flavors of the zucchini and ricotta. The delicate, ethereal texture of the blossoms gives way to a rich, savory filling, while the crispy exterior provides a satisfying crunch. This Italian-inspired dish tells the story of a season's end, when the zucchini plant offers up one last, beautiful gift. The combination of flavors and textures will leave you craving more.
Ingredients
- •8 zucchini blossoms
- •1 cup ricotta cheese
- •2 cloves garlic, minced
- •1/4 cup chopped fresh parsley
- •1/2 cup all-purpose flour
- •1/2 cup cold seltzer water
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup vegetable oil for frying
- •Optional: Grated parmesan cheese for garnish
- •Optional: Fresh basil leaves for garnish
Dietary Info
Instructions
- 1
Gently clean the zucchini blossoms, removing the pistils and stamens from the insides. Set aside.
- 2
In a bowl, mix the ricotta cheese, minced garlic, and parsley until well combined. Season with salt and pepper.
- 3
Spoon the ricotta mixture into the zucchini blossoms, being careful not to overfill. Twist the tops of the blossoms to seal.
- 4
In a separate bowl, whisk together the flour, salt, pepper, and seltzer water to create a light batter. Dip each stuffed blossom into the batter, shaking off any excess.
- 5
In a large skillet, heat the vegetable oil over medium-high heat. When the oil is hot, carefully place the battered blossoms into the skillet, frying in batches if necessary. Cook until golden brown, about 2-3 minutes per side.
- 6
Remove the fried blossoms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- 7
Serve the crispy zucchini blossoms with a side of spicy tomato sauce, and garnish with grated parmesan cheese and fresh basil leaves, if desired.
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