Crisp-Fried Zucchini Blossoms with Herbed Ricotta
Fresh zucchini blossoms stuffed with herbed ricotta and fried until golden, served with a bright lemon squeeze for a delicate appetizer. This italian-inspired vegetarian ready in about 35 minutes pairs zucchini blossoms, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 zucchini blossoms
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup milk
- 1/2 cup ricotta cheese
- 1 tbsp fresh basil
- 1 tbsp fresh parsley
- 2 tbsp olive oil
- 1, wedged lemon
Instructions
- Step 1: In a medium bowl, whisk 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually whisk in 1/4 cup milk until smooth.
- Step 2: Mix 1/2 cup ricotta cheese with 1 tbsp fresh basil and 1 tbsp fresh parsley.
- Step 3: Rinse 12 zucchini blossoms under cold water, pat dry, then fill each with 1 tsp herbed ricotta.
- Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- Step 5: Dip stuffed blossoms into batter, coating completely, then fry 2-3 minutes per side until golden brown.
- Step 6: Transfer to a wire rack on paper towels to drain, then serve immediately with lemon wedges.
Frequently asked questions
How long does Crisp-Fried Zucchini Blossoms with Herbed Ricotta take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Fried Zucchini Blossoms with Herbed Ricotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini blossoms from drying out.
Can I substitute ingredients in Crisp-Fried Zucchini Blossoms with Herbed Ricotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Fried Zucchini Blossoms with Herbed Ricotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp-Fried Zucchini Blossoms with Herbed Ricotta?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured these at dinner. The recipe is simple and the flavors are amazing. Will make again!
- ★★★★★
This is my new favorite appetizer! The blossoms were so light and crispy, and the herbed ricotta was a perfect match.
- ★★★★☆
Loved the crispy texture, but the herbed ricotta was slightly bland for my taste. I'd add more herbs next time.
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