Crispy Herb Stuffed Zucchini Blossoms

Here comes the season for these heavenly blossom bites and I could not be more excited. This creamy ricotta seasoned with herbs spooned gently into bright yellow zucchini flowers delicately battered and fried is a must-try. The actual flower gives this an almost sweet note that pairs beautifully with the herbs. Altogether, the blossom is so light and crispy with a delicious lush filling. They are beyond tasty and have such a unique texture.

Zucchini flowers are actually the blossoms that grow into zucchini fruit if they are female flowers. Male flowers grow on a single stem and are used to pollinate the fruiting flowers. Typically, you want to harvest the male flowers so the female flowers can continue producing zucchini, but both types are edible. If you don’t grow your own, local farmers markets often carry them during the season.

These blossoms are delicious on their own or paired with your favorite dipping sauce. I personally love serving them with warm marinara sauce for a crispy, cheesy bite that almost feels like a fancy mozzarella stick.

What is awesome about these, besides the flavor, is the variety of options you have for the filling. While I prefer a more savory herb base, you can switch it up to any flavor profile. Changing up the seasoning you mix in with the ricotta blend, will create a range of varieties. From a black pepper lemon ricotta to a cajun lime the possibilities are endless. 

If you're new to zucchini blossoms and want a visual step-by-step tutorial for cleaning, stuffing, and frying the blossoms, check out my Instagram reel @samanthasplate_ where I walk through the entire process (see video).

Ingredients:

• 6 zucchini flowers 

Filling:

• ¼ cup ricotta

• ¼ cup shredded mozzarella

• 1 tablespoon grated romano

• 1 tablespoon fresh basil, roughly chopped

• 1 tablespoon fresh parsley, roughly chopped

• 1 tablespoon fresh thyme, roughly chopped

• Salt, to taste

• Black pepper, to taste 

Batter:

• ⅓ cup flour

• Black pepper, to taste

• ¼ cup egg whites, 5 eggs

Gently rinse the zucchini flowers under cold water. Remove the stem, leaves, and bud from the inside of each flower, and set it aside.

In a medium, bowl, combine the ricotta, mozzarella, romano, basil, parsley, thyme, salt, and pepper, then stir until combined. Using a spoon or piping bag, fill each flower with a heaping teaspoon of the mixture. Press and twist the petals of the flower together to form a seal. Prep all flowers and put them aside.

In a medium-deep pan, add about ¼ inch of olive oil at medium/high heat. You want the oil hot but not so hot it slashes up at you.

Mix the flour and black pepper together in a small bowl. Add the egg whites to another small bowl. Dip the flowers into the egg wash and then coat in the flour, toss to coat fully.

Once the oil is to temperature, fry each side of the blossom until golden brown, about one to two minutes on each side. Make note the second side may brown quicker, so make sure to keep an eye on them.

Place the finished flowers on a paper towel-lined plate to drain off any access oil. Enjoy while hot.

Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram!