Crispy Stuffed Zucchini Flowers with Ricotta and Walnuts
Crispy, light and absolutely divine these beautiful zucchini flowers are stuffed with ricotta and walnuts, dipped in a light batter and gently fried until golden.
If you can get your hands on some gorgeous, velvety zucchini flowers then I’m going to show you what you need to do with them.
This post is continuing to celebrate my love of zucchinis following on from my last post of zucchini slice with green pea and creamy feta.
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What are Zucchini flowers
Zucchini flowers are commonly used in Mediterranean cooking, they are an edible flower that grow on zucchini plants. Zucchini flowers can be eaten raw; in salads or stuffed and either baked or deep fried.
There are 2 types of zucchini flowers, male and female.
The female flowers are attached to the actual zucchini and the male flowers are attached to a long stem on the plant. where as the male flower has a stamen in the centre of the flower which is covered in pollen and this is what pollenates the female flower. The female flower has a stigma with multiple stems inside. Ensure the stamen and the stigma are removed before cooking.
When are zucchini flowers in season
Zucchini flowers are seasonal and are available in Summer through to the warmer days of Autumn.
Where can I find zucchini flowers?
If you are lucky enough to know someone who grows their own zucchini you are in luck! If not then check out your local farmers market or ask your green grocer if they can get some in for you.
Due to the very short shelf life once picked (1-2 days) most supermarkets will not stock them.
For best results I recommend cooking the flowers within 24 hours of picking so they aren’t wilted.
How do I serve these crispy stuffed zucchini flowers
In Italy, crispy stuffed zucchini flowers are traditionally served as an appetiser or antipasto.
I love to simply pile them up high on a serving platter and let everyone dig in.
You could add these on an antipasto platter or grazing board.
They would also go nicely alongside tomato and basil bruschetta
What you will need for crispy stuffed zucchini flowers
- Zucchini flowers: Available from your green grocer when in season (if you don’t see any it never hurts to ask and they may be able to source some for you)
- Ricotta: see below to find out more about this creamy cheese. It is available at your local supermarket in the deli or in convenient tubs in the dairy section.
- Garlic
- Zucchini
- Fresh basil: I love the combination of ricotta and fresh basil!
- Walnuts: Will give loads of flavour and extra crunch
For the batter
The batter for these crispy stuffed zucchini flowers is super easy to make and can be whisked up in under 60 seconds! All you need is rice flour, plain flour and cold water! This same batter can also be used for deep frying any vegetables or fish. For a gluten-free option simply replace the plain flour with gluten-free flour.
What is ricotta cheese?
Ricotta, which translates to re cooked is a soft white Italian cheese. Ricotta is traditionally made by reheating whey that is leftover from making other cheeses. You can make it yourself at home using milk.
The whey or milk is acidified by adding lemon juice or vinegar. It’s then heated to almost boiling at which point the proteins will clump together and form curds. Then you have fresh ricotta!
Ricotta cheese is extremely versatile as it can be used in savoury dishes as well as desserts.
Not only can ricotta be used for cooking It’s also delicious eaten fresh, spread over crusty bread with pesto or served with fresh tomato salad
For some more ricotta recipes check out my zucchini slice and my creamy pasta with ricotta and spinach
How to make crispy stuffed zucchini flowers
First, gently wash the zucchini flowers and leave to dry on a clean tea towel.
To make the filling; combine ricotta, garlic, grated zucchini, basil and walnuts in a bowl. Season to perfection and mix until well combined.
Carefully open up the zucchini flowers and place 1 teaspoon of filling in each flower. Gently twist the tops to enclose the filling.
Heat oil in a small saucepan and once it reaches 175 degrees It’s ready for frying.
Dip the zucchini flowers into the batter. Shake off the excess batter and then gently deep-fry.
Work in batches to prevent the flowers from sticking together.
Cook for around 4-5 minutes until golden.
Transfer to a plate lined with paper towel and season with a sprinkle of salt. (see below for my full recipe)
Tools to make the job easier
I hope this blog post has helped you find out a little bit more about zucchini flowers and how to cook and serve them.
They really are unique and so worth the time it takes to create these beauties!
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- Super green frittata
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Stuffed Zucchini Flowers with ricotta and walnuts
Ingredients
- 12 zucchini flowers Stamens from the centre removed
- ½ cup ricotta
- 1 garlic clove peeled and crushed
- 1 small zucchini grated
- small handful basil leaves finely chopped
- 50 g walnuts finely chopped
- ¼ cup rice flour
- ¼ cup plain flour
- vegetable oil for deep frying
Instructions
- Gently wash the zucchini flowers and leave to dry on a clean tea towel.
- To make the filling, combine ricotta, garlic, grated zucchini, basil and walnuts in a bowl. Season to perfection and mix to combine.
- Carefully open up the zucchini flowers and place 1 teaspoon of filling in each flower. Gently twist the tops to enclose the filling.
- To make the batter, whisk together both the flowers adding cold water until you have a nice thin batter.
- Heat oil in a small saucepan and once it reaches 175° It's ready for frying
- Dip the zucchini flowers into the batter and then gently deep-fry working in batches to prevent the flowers from sticking together. Cook for around 4-5 minutes until golden.
- Transfer to a plate lined with paper towel and season with a sprinkle of salt.
These look both delicious and stunning!
Thank you so much Sula!! Theres nothing quite like it! That crunch of the crispy batter and the soft, cheesy filling!
These taste sensational!!!
You are so right 🙂
Where do u find these little beauties ??
Hi kelly,
They are available in the warmer months so if you know anyone who grows their own zucchini then make them your BFF! Otherwise speak to your local green grocer and see if they can source some for you. Happy Hunting
Love your receipe.. Have a local resturant that are using. Did you know I supply zucchini flowers all year round in packs of 10 flowers at $12.50/ pack + postage. Pack in Styrene with cool pad. Home cooks and Resturants catered for.
Ring George on 0428510426. Can stuf for u aswell.
That’s great to know! Thank you George 🙂