3 ratings

Sorbillo's Ricotta-Stuffed Zucchini Blossoms

This Italian appetizer is loaded with cheesy goodness
Ricotta-Stuffed Zucchini Blossoms
Jacqui Wedewer/The Daily Meal

Sorbillo is widely considered to be one of the best pizza places in Naples. They now have a location in New York where they make their Neapolitan-style pizza, as well as other Italian favorites. This seasonal appetizer makes it on the menu in the summer months when zucchini blossoms are easily found at New York farmers markets.

Ready in
30 m
20 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 17 Ounces ricotta
  • 7 Ounces mozzarella
  • 3 Ounces parmesan
  • 2 Teaspoons salt
  • Black pepper to taste
  • 8 zucchini blossoms, stamens removed
  • 4-6 Cups oil for frying
  • 1 Cup water
  • 2/3 Cups flour


Step 1: In a bowl combine 17 ounces ricotta, 7 ounces mozzarella, 3 ounces Parmesan, 2 teaspoons salt and pepper to taste. Mix well to combine.

Step 2: Using a piping bag or spoon, carefully fill each zucchini blossom with the mixture.

Step 3: Fold over petals to close the opening.

Step 4: In a heavy-bottomed pot or deep cast iron skillet, pour in about 2 inches of vegetable oil and heat over medium heat until very hot, about 350F.

Step 5: Meanwhile, in another bowl mix together 1 cup water and 2/3 cup flour.

Step 6: Dip each stuffed blossom into the flour-water mixture and fry in the hot oil for 1 to 2 minutes, or until golden brown.

Step 7: Remove from the oil and place on a paper towel-lined plate. Serve immediately.