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ricotta stuffed zucchini flowers

Ricotta Stuffed Zucchini Flowers

One of my favorite ways to prepare zucchini flowers is by stuffing them with herbed ricotta, dipping them in a light batter and frying them. The perfect summer bite!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine Italian


  • 10 Zucchini flowers
  • 1 Cup all purpose flour
  • 1 Cup club soda
  • ¼ Teaspoon kosher salt
  • Oil for frying
  • Flaky sea salt for serving
  • Chives for serving
  • Lemon wedges for serving

Herbed Ricotta

  • Cup ricotta
  • 1 Tablespoon fresh parsley finely chopped
  • 1 Tablespoon fresh chives finely chopped
  • ½ Teaspoon lemon zest
  • Pinch of salt and pepper


  • In a small bowl, combine the ricotta, parsley, chives and lemon zest. Season with salt and pepper to taste.
  • Carefully open the blossoms and remove the stamens inside. Using your fingers or a small spoon, fill the blossoms with the ricotta mixture.
  • Make the batter. In a small bowl, whisk the flour, salt and club soda together until well combined. The batter should be slightly foamy.
  • In a large pot or skillet, heat 2 inches of oil to 350 degrees. Dip each ricotta stuffed zucchini flower into the batter and add them to the hot oil, one at a time, making sure not to crowd the pot. Fry the flowers for 2 minutes on each side or until golden brown. With a slotted spoon or spider, transfer the flowers to a paper towel lined plate and sprinkle with sea salt. Repeat with the remaining flowers.
  • Serve right away with more chives and lemon wedges.
  • Enjoy summer!
Keyword ricotta, zucchini blossoms, zucchini flowers