With our Crispy Garden-Fresh Zucchini Flower Bites, savor the flavors of summer. Full with creamy ricotta cheese, plump zucchini flowers are dipped in a thin batter and deep-fried until they become incredibly crispy. These bite-sized treats, bursting with taste reminiscent of a garden, work well as an elegant appetizer or a tasty snack for any occasion. Savor the flavor of summer with each crunchy, satisfying bite!
Crispy Garden-Fresh Zucchini Flower Bites
Rated 5.0 stars by 1 users
Category
Italian
Servings
12
Prep Time
20 minutes
Cook Time
10 minutes
Calories
120
Author:
Angie M.
With our Crispy Garden-Fresh Zucchini Flower Bites, savor the flavors of summer. Full with creamy ricotta cheese, plump zucchini flowers are dipped in a thin batter and deep-fried until they become incredibly crispy. These bite-sized treats, bursting with taste reminiscent of a garden, work well as an elegant appetizer or a tasty snack for any occasion. Savor the flavor of summer with each crunchy, satisfying bite!
Ingredients
12 zucchini flowers
1 cup all-purpose flour
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1 cup cold sparkling water
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1/2 teaspoon salt
1/4 teaspoon black pepper
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Vegetable oil for frying
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4 ounces ricotta cheese
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1/4 cup grated Parmesan cheese
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1 tablespoon chopped fresh herbs (such as basil, parsley, or chives)
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1 clove garlic, minced
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Salt and pepper to taste
Optional filling
Directions
Prepare the zucchini flowers
Gently rinse the zucchini flowers under cold water and pat them dry with paper towels. Carefully remove the stamen from inside the flowers.
Prepare the filling (if using)
In a small bowl, mix together the ricotta cheese, Parmesan cheese, chopped herbs, minced garlic, salt, and pepper.
Fill the zucchini flowers (if desired)
Carefully open each zucchini flower and spoon about 1-2 teaspoons of the filling into the center. Gently twist the petals to close the flowers.
Make the batter
In a medium bowl, whisk together the flour, sparkling water, salt, and pepper until smooth. The batter should have the consistency of pancake batter.
Fry the zucchini flowers
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot but not smoking.
Dip each stuffed zucchini flower into the batter, shaking off any excess, then carefully place it in the hot oil.
Fry the zucchini flowers in batches for 2-3 minutes on each side, or until golden brown and crisp.
Remove the fried zucchini flowers with a slotted spoon and drain them on paper towels.
Sprinkle with a little extra salt while still hot, if desired.
Serve
Serve the fried zucchini flowers hot, either as an appetizer or a side dish.