Stuffed Zucchini Flowers

Name: Stuffed Zucchini Flowers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: Zucchini flowers 24; Cow's milk ricotta cheese 2 cups; Anchovies in oil 0.5 oz; Mozzarella cheese 2 cups; Fine salt to taste; Black pepper to taste; Basil to taste; Lemon peel to taste; Type 00 flour ¾ cup; Sparkling water 5.3 oz; Egg yolks 1; Fine salt to taste; Sunflower seed oil 8 ½ cups; Extra virgin olive oil to taste; Breadcrumbs coarse ½ cup

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 24 pieces
Cost: Low

PRESENTATION

Stuffed zucchini flowers are a delicious and timeless appetizer. In this recipe, we present the most classic and beloved filling: a creamy and flavorful mix based on ricotta, anchovies, and mozzarella, enhanced by a note of fresh basil and lemon zest that adds fragrance and lightness. The contrast between the gooey heart of the mixture and the crispy exterior makes these zucchini flowers irresistible from the very first bite. But this preparation has a dual nature: you can choose between fried stuffed zucchini flowers or baked stuffed zucchini flowers for a lighter yet equally tasty version, with a breading that enhances the filling while keeping the delicacy of the garden zucchini flower intact. Serve them when you want to bring something special, simple but striking to the table, perfect for starting a dinner with friends or for enriching a summer buffet. In short, if you're looking for an appetizer that everyone will agree on, stuffed zucchini flowers are the right choice. Try them both fried and baked and decide for yourself which is your favorite version!

If you're looking for other recipes to cook zucchini flowers, don't miss out:

Baked Zucchini Flowers
Zucchini Flower Bundles
Zucchini Flowers in Batter
Zucchini Flower Parmigiana
Zucchini Flowers Stuffed with Burrata and Sun-dried Tomatoes
Zucchini Flowers Stuffed with Speck and Mozzarella
Stuffed Zucchini Flower Tatin
Sciurilli Fritters

INGREDIENTS

Zucchini flowers 24

Cow's milk ricotta cheese 2 cups (500 g)

Anchovies in oil 0.5 oz (16 g)

Mozzarella cheese 2 cups (200 g)

Fine salt to taste

Black pepper to taste

Basil to taste

Lemon peel to taste

For the batter: Type 00 flour ¾ cup (100 g); Sparkling water 5.3 oz (150 g); Egg yolks 1; Fine salt to taste

For frying: Sunflower seed oil 8 ½ cups (1.5 l)

For the breading: Extra virgin olive oil to taste; Breadcrumbs ½ cup (60 g) - coarse

Preparation

How to prepare Stuffed Zucchini Flowers

To prepare the stuffed zucchini flowers, first focus on the filling. Cut the mozzarella into 1/4-inch cubes 1 and the anchovies into small pieces 2. In a bowl, place the ricotta and add the anchovies 3.

Add the mozzarella 4, salt 5, pepper, and basil torn with your hands 6.

Continue with a sprinkle of lemon zest 7 and mix thoroughly 8 until you get a homogeneous mixture 9. Transfer everything into a piping bag and set aside.

In the meantime, clean the zucchini flowers, removing the stem, leaves 10, and pistil 11. Fill the flowers with the stuffing 12, leaving a bit of space to close them gently.

Now prepare the batter by putting the flour in a bowl. Add the sparkling water 13 and mix vigorously to avoid forming lumps 14. Add an egg yolk 15.

Add a pinch of salt 16 and mix 17 until you get a homogeneous mixture 18.

Dip each flower in the batter, let it drain briefly 19, immerse it in sunflower oil at 356°F and fry for 3-4 minutes 20; they should be golden and crispy. As you cook them, place them on absorbent paper to remove excess oil. Serve the zucchini flowers, finishing with a pinch of salt 21.

For baking

Once filled 22, the flowers can also be baked. Brush them with oil 23 then pass them through coarse breadcrumbs 24.

Place them on a baking sheet lined with parchment paper 25 and bake in a static oven at 392°F for 20 minutes 26. Your stuffed zucchini flowers are ready to be served 27.

Storage

Fried stuffed zucchini flowers should be consumed as soon as they are ready, while the baked ones can be stored in the refrigerator in a sealed container for a maximum of one day. Freezing is not recommended.

Tip

The fried zucchini flowers should be dipped gently and quickly, allowed to drain slightly, and immediately fried. Coarse breadcrumbs can be mixed with fine breadcrumbs; care should be taken not to burn them during cooking. We have presented the classic filling, but you can get creative with ingredients you like best, such as mint, sun-dried tomatoes, capers, provolone, etc.

For the translation of some texts, artificial intelligence tools may have been used.