Stuffed Zucchini Flowers with Ricotta

With spring/summer comes one of my favourite vegetables – Zucchini and their flowers. While I am not quite the green thumb I wish I was, I fortunate to receive some zucchini flowers from my aunt Silvana and these proved a perfect light dinner on a warm night.

The great thing about this recipe is it can easily be updated to what flavours you have in the house.

Stuffed Zucchini Flower Ingredients:

  • Zucchini Flowers (I used 8)
  • 150g Ricotta
  • 1/2 Preserved Lemons, slices thinly
  • 4 Anchovy Fillets (optional)
  • 2 Tbs Chopped Parsley
  • Pepper


  • 1 Cup Flour
  • 1 Cup Cold Water
  • 1 Egg
  • Vegetable, Canola or Sunflower Oil for Frying


  1. Gently wash the zucchini flowers to remove any dirt. Taking create care, open the flowers to remove the stem, trying not to break the petals.
  2. In a medium size bowl mix all other zucchini flowers ingredients until combined.
  3. Using a teaspoon, gently fill the zucchini flowers until full taking great care to gently twist the top to try and seal.
  4. Make the batter by mixing all ingredients.
  5. Head about 4cm of oil in a deep frying pan until it reached 150-160C
  6. Gently dip the flowers in the batter and add to the oil. Cooking 3-4 flowers at a time, fry for about 2 minutes until a nice golden colour, taking care to turn the flowers over halfway through cooking.
  7. Remove from frypan with a metal slotted spoon and place on a plate lined with paper towel. Sprinkle gently with sea salt.
  8. Serve and Enjoy!

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