Giorgio's Ricotta Stuffed Zucchini Flowers

Ricotta Stuffed Zucchini Flowers

Serves: 6 people

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Ingredients

12 fresh zucchini flowers
250 g fresh ricotta
3–4 anchovy fillets (in oil), finely chopped
50 g grated parmesan or pecorino
1 egg yolk
Zest of ½ lemon
Pinch of nutmeg (optional)
Black pepper (you may not need extra salt due to the anchovies
Handful chopped basil

For the batter:

¾ cup (100 g) plain flour
1 cup (250 ml) sparkling water (cold)
A pinch of salt

Instructions

Step 1

Gently open the zucchini flowers and remove the stamens. Try to avoid tearing the petals.

Step 2

In a bowl, combine ricotta, chopped anchovies, parmesan, egg yolk, lemon zest, nutmeg, and pepper. Taste a small amount to check the saltiness. Mix until smooth and creamy. Spoon the filling into a piping bag or small ziplock bag and cut the tip.

Step 3

Carefully pipe a teaspoon or two of the ricotta mixture into each flower. Gently twist the tops of the petals to seal them.

Step 4

In another bowl, whisk the flour, sparkling water, and salt until smooth. The consistency should be slightly runny — like light cream. Don’t overmix.

Step 5

Heat vegetable oil in a deep pan (about 180°C). Dip each stuffed flower into the batter, letting the excess drip off. Fry in batches for about 2–3 minutes each side until crisp and golden. Drain on paper towel and sprinkle lightly with salt.

Step 6

Add a squeeze of lemon and finely sliced chilli for an extra kick!

Step 7

Step 8

Step 9

Notes

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