Stuffed Zucchini Blossoms

Image of fried stuffed zucchini blossoms.

Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms

Zucchini blossoms are one of the unique farm-fresh finds you can purchase at Southern Hill Farms. These delicate flowers need to be harvested at the perfect time, in the morning, before temperatures heat up for peak quality. Check out this recipe to learn how to prepare this Italian delicacy with your Southern Hill Farms zucchini blossoms.



  1. Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
  2. For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
  3. Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don’t overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
  4. Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don’t have an oil thermometer, you’ll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
  5. For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
  6. When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
  7. Serve warm with marinara for dipping.

Cook’s Note

If you can only get grocery store ricotta, use an extra tablespoon or two and place in a strainer lined with cheesecloth or a coffee filter to drain in the refrigerator for an hour or two before making the filling.

Recipe courtesy of Food Network.