Why You’ll Love This Recipe

I love how this recipe combines freshness and indulgence in one bite. The ricotta filling is creamy and bright with herbs and lemon zest, while the batter gives the blossoms a perfectly crisp exterior. The contrast between the crunchy coating and the soft, savory center is absolutely irresistible. Whether I’m serving these as a starter or part of a summer spread, they always disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups fresh zucchini blossoms, cleaned and stems trimmed
1 cup creamy ricotta cheese
1/2 cup finely grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley leaves, chopped
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon zest of lemon
1/2 cup all-purpose flour
1 cup chilled sparkling water
Vegetable oil for frying

Directions

I start by gently cleaning the zucchini blossoms, trimming the stems, and checking that there’s no debris inside. Then, in a bowl, I mix together the ricotta, Parmesan, basil, parsley, garlic, salt, pepper, and lemon zest until smooth and creamy.

Next, I carefully open each blossom and spoon about a tablespoon of the cheese mixture inside. I twist the petals lightly at the top to seal in the filling.

For the batter, I whisk together flour and chilled sparkling water until the mixture is smooth and slightly thick — the bubbles help create that wonderfully light, crispy texture.

I heat about two inches of vegetable oil in a deep skillet or pot to around 350°F. Then, I dip each stuffed blossom into the batter, letting the excess drip off, and gently lower them into the hot oil. I fry them in small batches for about 2–3 minutes per side, just until they turn golden and crisp.

Once they’re done, I transfer them to a plate lined with paper towels to remove any excess oil. I like to serve them immediately while they’re warm, often with a sprinkle of Parmesan or a few extra fresh herbs on top.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Sometimes I add a pinch of red pepper flakes to the cheese mixture for a subtle kick. When I want a tangier filling, I swap ricotta for soft goat cheese or even a blend of both. I’ve also tried adding a few chopped sun-dried tomatoes or lemon zest to the filling for a burst of flavor. If I want to make them lighter, I bake them instead of frying, brushing the blossoms with olive oil and baking at 400°F until crisp and golden.

Storage/Reheating

These blossoms are best enjoyed fresh, right after frying. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to one day. To reheat, I place them in a 375°F oven for about 5–7 minutes until they crisp back up — I avoid microwaving, as it makes them soggy.

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the ricotta filling a day in advance and refrigerate it until I’m ready to assemble the blossoms.

Where can I find zucchini blossoms?

I usually find them at farmers’ markets or specialty grocery stores during summer when zucchini plants are blooming.

Can I bake the blossoms instead of frying?

Yes, baking works well. I brush them lightly with olive oil and bake at 400°F for about 10–12 minutes until golden.

What kind of oil is best for frying?

I like using vegetable oil or sunflower oil because they have a neutral flavor and high smoke point.

Can I use goat cheese instead of ricotta?

Absolutely — goat cheese gives the filling a tangy twist that pairs beautifully with the herbs.

How do I prevent the blossoms from tearing?

I handle them gently when cleaning and filling, and I make sure not to overstuff them.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend or rice flour for a similar crispy texture.

What can I serve with these blossoms?

I like serving them with a light marinara sauce, a drizzle of lemon aioli, or just a squeeze of fresh lemon juice.

How do I keep the batter light?

Using chilled sparkling water helps create a bubbly, airy batter that fries up crisp and light.

How long should I fry them?

I fry each batch for 2–3 minutes per side, just until they turn golden brown — any longer and they can overcook.

Conclusion

These ricotta and herb stuffed zucchini blossoms are the perfect balance of elegance and comfort. The creamy, herbed cheese filling paired with the crisp golden coating makes them absolutely irresistible. I love how simple they are to make yet how impressive they look on the plate. Whether I serve them as an appetizer, snack, or part of a summer feast, they never fail to delight.