Italian Stuffed Flowers (Fiori di Zucca Ripieni)
🍴 Serves: 4-6
⏱️ Prep Time: 20 mins | Cook Time: 10-15 mins
✅ Ingredients:
12 zucchini flowers, cleaned and trimmed (remove the stamen)
1 cup ricotta cheese
1/2 cup mozzarella cheese, grated (optional)
1/4 cup parmesan cheese, grated
2 tbsp fresh basil, chopped (or parsley)
1 tbsp lemon zest
Salt and pepper, to taste
1/4 cup all-purpose flour, for dusting
1 egg, beaten
1 cup bread crumbs
1 cup vegetable oil (or olive oil) for frying
Optional: Anchovy fillets, finely chopped (optional for a more traditional flavor)
👨🍳 Instructions:
1. Prepare the Filling:
In a bowl, combine the ricotta cheese, grated mozzarella (if using), parmesan, fresh basil (or parsley), lemon zest, salt, and pepper. Stir until the mixture is smooth and well-combined. If you want to add anchovies, mix them in at this point.
2. Stuff the Zucchini Flowers:
Carefully open each zucchini flower and gently remove the stamen (the pollen-producing part inside the flower).
Using a small spoon, stuff each flower with the ricotta mixture, being careful not to tear the delicate petals. Press the filling gently inside to ensure it's well-packed.
3. Batter the Flowers:
Set up a breading station: place the flour in one shallow bowl, the beaten egg in another, and the bread crumbs in a third.
Lightly dust each stuffed zucchini flower with flour, dip it into the beaten egg, and then coat it with bread crumbs. Make sure each flower is evenly coated.
4. Fry the Flowers:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the stuffed and breaded flowers to the pan.
Fry for about 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches, depending on the size of your pan.
Use a slotted spoon to remove the flowers from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Serve:
Serve the stuffed zucchini flowers immediately while hot and crispy. Garnish with a light squeeze of lemon juice if desired.
🍽️ To Serve:
These stuffed flowers are perfect as an appetizer or a side dish. You can also serve them with a simple dipping sauce, such as marinara, or enjoy them on their own.
📝 Tips:
Freshness: Zucchini flowers are best used fresh, as they can wilt quickly. If you can't find zucchini flowers, you could try stuffing other edible flowers, but zucchini flowers have the ideal texture and flavor for this dish.
Baking Option: If you'd rather bake the stuffed flowers instead of frying, you can preheat your oven to 375°F (190°C), place the stuffed flowers on a greased baking sheet, and bake for about 15-20 minutes until golden brown and crispy.
Cheese Variations: Feel free to experiment with different cheeses, such as goat cheese or ricotta mixed with mascarpone, for a different flavor profile.
Enjoy these Italian Stuffed Flowers (Fiori di Zucca Ripieni) for a taste of Italy's summer flavors in every bite! 🌸🍽️