Stuffed Zucchini Blossoms AppetizersZinfandel “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 – Ingredients: 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.