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Ricotta-stuffed zucchini blossoms in crisp batter
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Source: https://recipheon.com/en/recipes/snacks/ricotta-stuffed-zucchini-blossoms-in-crisp-batter
About this recipe
Ricotta-stuffed zucchini blossoms have a delicate, creamy center and a thin, crisp coating. Add Parmesan, basil and lemon zest to the filling to bring out the cheese’s flavor without overwhelming the blossoms. Well-drained ricotta, dry petals and carefully closed tips are essential: wet or overfilled blossoms are harder to fry without leaking. Make the batter with very cold sparkling water just before frying. Serve the blossoms immediately after draining, three per portion.
Ingredients
Blossoms and filling
12 large male zucchini blossoms — about 60 g after removing stamens and tough parts
200 g cow’s-milk ricotta, drained weight
30 g finely grated Parmesan
5 g fresh basil leaves
2 g finely grated zest from a washed lemon, without the white pith
0.5 g ground black pepper
Batter and frying
120 g all-purpose flour for the batter; unused batter will be discarded
30 g cornstarch for the batter; unused batter will be discarded
200 ml very cold sparkling water for the batter
3 g fine salt, half for the filling and half for the batter
800 ml refined canola oil for the frying bath; most will remain after frying
Steps
Put the ricotta in a fine-mesh sieve set over a bowl and refrigerate for about 30 minutes to drain the loose liquid. Weigh out 200 g drained cheese for the filling. It should be thick and hold on a spoon, without a puddle of whey at the bottom of the bowl.
Carefully open the petals and remove the stamen from inside each male blossom, using small scissors or tweezers to help. Remove the tough end of the stem and the stiff green projections around the base, without cutting through the bottom of the blossom. Rinse briefly under a gentle stream of cold water without soaking, then very gently pat dry inside and out with paper towels.
Wash the basil, dry it and chop finely. Combine the ricotta with the Parmesan, basil, lemon zest, pepper and half the salt. Mix with a spoon just until the filling is uniform and thick.
Divide all the filling among the twelve blossoms, using a small teaspoon to put it inside; allow about 20 g, a heaping tablespoon, per blossom. Fill no more than three quarters of the way up, leaving the petal tips free. Overlap the petals and gently twist their ends to cover the filling, without squeezing hard or tearing the blossom. Keep the filled blossoms refrigerated until frying.
AI-generated Start heating the oil in a saucepan about 20 cm in diameter to about 180°C; it should form a layer 2–3 cm deep. Combine the flour, cornstarch and remaining salt in a bowl, pour in the very cold sparkling water and whisk briefly, just until combined. The batter should run off a spoon in a thin layer; make it immediately before frying so it stays cold.
A drop of batter added to the oil should float up immediately, surrounded by small bubbles, without darkening rapidly. Dip the blossoms in the batter one at a time, let the excess run off and carefully add three at a time to the oil. Fry for 2–3 minutes in total, turning gently halfway through, until the coating is pale golden and crisp. Fry all twelve blossoms in four batches, letting the oil heat back up between them; discard unused batter.
Lift out the blossoms with a slotted spoon, let the oil run off and drain briefly on paper towels. Serve immediately after frying, three blossoms per portion, with the delicate, creamy filling inside.
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