Ricotta-Stuffed Zucchini Flowers

Make these for a wonderful start to a meal
Editor
Ricotta-Stuffed Zucchini Flowers
Chris Middleton

The delicate and beautiful zucchini flower was once discarded by many… can you imagine? This is a real stand-alone dish, no accompaniments required — just a glass of wine and an appetite. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature

10
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup corn starch
  • 1/2 cup self-rising flour, plus extra for dusting
  • 1 1/2 cups iced water
  • 5 Ounces fresh ricotta
  • 1 Tablespoon finely grated lemon zest
  • 3 Tablespoons chopped basil
  • 3 Tablespoons chopped dill
  • 1/2 cup finely grated pecorino
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon sea salt
  • 20 baby zucchini, with flowers attached
  • Vegetable oil, for deep-frying

Directions

Place the corn starch, flour, and iced water in a bowl, mixing with a spoon until just combined but still a bit lumpy. Allow to stand for 15 minutes.

In another bowl, place the ricotta, lemon zest, basil, dill, pecorino, pepper, and salt. Mix together with a spoon.

Using a teaspoon, gently spoon the ricotta mixture into each zucchini flower, then twist the petals around to enclose the filling.

Fill a deep, medium-sized saucepan with about 5–6 centimeters (2 inches) vegetable oil. Place over high heat until hot.

Meanwhile, spread some extra flour on a flat plate. Dust each zucchini with the flour, setting them aside on a tray until the oil is heated through.

One by one, dip each floured zucchini into the batter, then carefully lower into the hot oil and cook in small batches, four or five at a time, for 2 minutes, or until the batter is golden. Remove with a slotted spoon and drain on paper towel.

Transfer to a serving platter and serve hot.

Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Cholesterol
2mg
1%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
76µg
11%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
124mg
12%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
37µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
27mg
8%
Niacin
3mg
21%
Phosphorus, P
67mg
10%
Selenium, Se
5µg
9%
Sodium, Na
307mg
20%
Water
65g
2%
Zinc, Zn
1mg
13%