Here is my grandma’s stuffed Zucchini blossoms best recipe. Stuffed zucchini blossoms are a beautiful early autumn treat.
The petals’ delicate, vegetal taste perfectly complements the creaminess of the ricotta filling, creating a light but deeply flavorful appetizer.
SERVINGS: Serves 6
- 12 zucchini blossoms
- 1 cup fresh buffalo or cow’s milk ricotta
- 1 large egg
- 2 scallions, thinly sliced
- 1 cup rice flour
- 1 anchovy fillet, rinsed & minced
- ¼ teaspoon freshly-grated nutmeg
- ½ cup extra virgin olive oil
- Fine sea salt & freshly-ground black pepper, to taste
- ¾ cup cold sparkling water
- To clean the zucchini blossoms, brush gently with a damp paper towl; they are too fragile to be rinsed under running water.
- Then, gently tease open the petals and pinch off the fuzzy-looking stamens in the center, and discard.
- In a medium bowl, combine the ricotta, egg, scallions, minced anchovy, nutmeg, salt, and pepper.
- Stuff each zucchini blossom with about 1 ½ teaspoons of the filling, and set aside.
- Place the rice flour in a bowl. Pour the sparkling water over, and whisk thoroughly until smooth and combined.
- In a 10- or 12-inch sauté pan, heat the olive oil over high heat until smoking.
- Dip four of the stuffed zucchini blossoms in the batter, and coat well.
- Place the battered blossoms in the pan, and cook until golden brown, turning once with a slotted spatula, about three minutes total.
- Remove to paper towels to drain, and sprinkle lightly with the salt.
- Repeat with the remaining blossoms.
- Serve hot. Buon appetito!