Stuffed Zucchini Blossoms

“These delicious morsels are a great appetizer when friends are sitting around the kitchen. Serve with a spicy tomato sauce or aioli. Blossoms can be found at Farmers’ markets, specialty stores or in your own garden.”
– Katie Wetzel Murphy, Brand Ambassador & Family Partner

– Serves 6 –

12-16 Zucchini blossoms

Filling Ingredients:
12 oz. Ricotta (such as Bellwether Farms)
1 large egg yolk
¼ cup parsley, chopped
¹⁄³ cup Parmesan cheese, grated
Zest of one lemon
Salt and pepper to taste

Batter Ingredients:
¼ cup flour
¾ cup soda water
¹⁄³ cup Parmesan cheese, grated
¼ tsp. salt
Vegetable oil for frying

Method of Preparation:
Stir together the Ricotta, egg yolk, parsley, Parmesan cheese, lemon zest, salt and pepper. Carefully open each blossom and fill it with about 2 teaspoons of filling. Gently twist the flower closed.

Whisk together the batter ingredients. Heat ½ inch of oil to 375˚ in a medium skillet. Dip the blossoms, one at a time, into the batter to coat. Fry the blossoms until golden, turning only once. This should take 1-2 minutes total. Transfer the blossoms to paper towels to drain.