Little bites of heaven! These deep-fried stuffed zucchini flowers make a great appetizer or even side dish. The batter is so light and crispy and easy to prepare. Make sure you have plenty because you really cannot eat just one!

INGREDIENTS

  • 16 zucchini flowers

Filling ingredients

  • 7 oz good-quality ricotta cheese
  • 3 oz cooked ham (thinly sliced)
  • 1/4 lb (3.5 oz) good-quality fresh mozzarella
  • pinch of ground black pepper
  • 1 tsp fine sea salt

Batter ingredients

  • 2 cups (10.5 oz) flour 00
  • 1-1/4 cups (8.5 fl oz – 250ml) sparkling water
  • 1/2 tsp ground black pepper
  • 1 tsp fine sea salt
  • frying oil

Cut the mozzarella and ham into small pieces. Combine the ricotta in a bowl with the mozzarella, ham and a pinch of black pepper.


To make the batter, put the flour into a large mixing bowl with 1 tsp of salt and 1/2 tsp of black pepper. Slowly pour in the sparkling water and whisk until thick and smooth. The consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it’s too thin, add a bit more flour, if it’s to thick, add a little more sparkling water.


Give the flowers a gentle rinse and cut off the steams. Gently open the flowers and remove the pointed stamen inside.



Carefully fill each flower with 2 teaspoons of the ricotta mixture.


Dip the stuffed flowers into the batter, making sure they’re completely covered and gently let any excess drip off.


Pour the oil into a deep fryer or a deep saucepan so it’s about 4-inches deep. Heat it up to 350°F. Fry two zucchini flowers at a time over medium heat until golden and crisp all over.


Using tongs or a spider lift the flowers out of the oil and place them on a plate with a double layer of paper towels to absorb any excess oil.


Serve while crisp and hot!