Stuffed zucchini blossoms are one of the ultimate impressive but easy appetizers and a celebrated Italian flower cooking recipe. These dainty flowers are stuffed with creamy ricotta and lightly fried for a crispy, golden treat. They can be had as an appetizer or a side dish.

Stuffed Zucchini Blossoms with Ricotta

INGREDIENTS: 

• 10 fresh zucchini flowers
• 1 cup ricotta cheese
• ¼ cup grated Parmesan
• 1 egg
• Salt and pepper to taste
• Olive oil for frying
• ½ cup all-purpose flour
• ½ cup sparkling water

METHOD:

1. Rinse the zucchini flowers gently and pat them dry, handling very delicately so as not to tear the flowers.
2. In a bowl mix ricotta, Parmesan, egg, salt, and pepper.
3. Stuff the ricotta mixture into each flower and twist the petals to close over.
4. Sift in flour and whisk in sparkling water to make a light batter.
5. Put a frying pan of olive oil in, and then take the stuffed flower, dip it into the batter, and fry until it is golden brown.
6. Serve as suggested above.