Stuffed zucchini flowers is a classic appetizer in Italy, especially popular during the summer when fresh zucchini blossoms are in season. These delicate flowers are filled with a creamy mixture of ricotta, mozzarella, Parmesan, and fresh herbs, then coated in a light, crispy batter and fried until golden brown. The result is a perfectly crisp exterior with a rich, creamy, and flavorful filling.
Ideal as an appetizer, snack, or part of an Italian antipasto platter, Fried Stuffed Zucchini Flowers are elegant yet surprisingly easy to make. Serve them hot with lemon wedges or marinara sauce for an authentic Italian dining experience.
12 fresh zucchini flowers , 1 cup ricotta cheese , ½ cup shredded mozzarella
¼ cup grated Parmesan cheese , 1 tbsp chopped fresh basil
1 tsp chopped parsley , Salt and black pepper, to taste
1 cup all-purpose flour , 1 tsp baking powder
¾ cup sparkling water (cold) , Pinch of salt
For Frying : Vegetable oil, for deep frying
Optional Garnish : Lemon wedges , Grated Parmesan cheese , Fresh basil leaves
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