Stuffed zucchini flowers

Contributed by

Isabelle Dunn

Stuffed zucchini flowers

Stuffed zucchini flowers are one of my favourite starters when on the menu at the restaurant! When zucchini flowers are in season, which is not for very long in Australia, they're added to every fancy restaurant's menu. But making your own at home is actually very easy. All you have to do is stuff the flowers with a ricotta-based mixture, before coating them in a very light soda water-based batter, for a very light and crispy finish.
Servings 4
Prep Time 30 mins
Cook Time 5 mins


  • 12 whole zucchini flowers (when in season)
  • 1 cup ricotta cheese
  • 2 tbs fresh parmesan
  • 1 tbs nutmeg
  • 1 pinch salt
  • 1 pinch pepper
  • 1 handful finely chopped dill
  • 1 cup plain flour
  • 1 cup soda water
  • vegetable oil for frying


  • Gently wash the zucchini flowers and remove the stem.
  • Mix the ricotta cheese, parmesan, nutmeg, salt, pepper and dill. (You can also add fresh goats cheese and crispy pancetta of you feel like it!)
  • Stuff the flowers with the mixture and twist up the petals at the end to seal them.
  • Mix the flour and soda water with a whisk and dip the flowers in the fluffy mixture. Just enough to coat them.
  • Gently fry the flowers in hot oil until golden brown and serve warm.
Course: entree
Cuisine: French

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