Stuffed Zucchini Flowers


  • 1 dozen zucchini flowers


  • 1 cup ricotta
  • 1/3 cup parmesan
  • 2 tbsp fresh chopped basil



  • 1 1/4 cup All-purpose flour
  • 1/2 cup parmesan
  • 1 tsp baking powder
  • Dash paprika


  • 3/4 cup water
  • 1/2 cup chicken broth
  • 1 extra large egg


  1. Combine all of the dry ingredients in a bowl. Separately combine all wet ingredients then slowly whisk wet into dry. Set aside.
  2. In a separate bowl, combine all filling ingredients.
  3. Using a piping bag or spoon, stuff flowers with filling then pinch the top to close flower.
  4. Place in batter and roll around until fully coated.
  5. Fry in pan filled halfway with oil. (Medium-high heat). Cook until both sides are golden brown.

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