Photo: Alexander Maasch
Fried Ricotta-Stuffed Zucchini Blossoms
8 ingredients
openrecipes
In Italy, zucchini blossoms are often stuffed with mozzarella and anchovies and fried in a crisp coating. Here, herbed ricotta is tucked into the blossoms with delicious results. If the ricotta is very moist, spoon it into a cheesecloth-lined fine-mesh sieve set over a bowl, and place in the refrigerator to drain overnight. Fresh squash blossoms are highly perishable, so use them as soon as possible.
Estimated Nutrition (whole recipe, rough)
850
Calories
31g
Protein
30g
Fat
107g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ricotta cheese
- 1 1/2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
- 1 Tbs. chopped fresh basil
- Salt and freshly ground pepper, to taste
- 2 eggs
- 1 cup all-purpose flour
- 12 large zucchini blossoms
- Olive oil or canola oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes