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5 from 3 votes

Ricotta stuffed zucchini flowers

Crispy, deep fried ricotta stuffed zucchini flowers with lemon and chili flakes. An easy, elegant and fun appetizer that's hard to resist.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 316kcal
Author: Emily Kemp


  • 3.5 oz (100g) zucchini flowers (around 18)
  • 8.8 oz (250g) ricotta cheese
  • 1 teaspoon chili flakes
  • ½ lemon zest
  • pinch of salt and pepper
  • 4 (heaped) tablespoon flour
  • 1 cup (240ml) cold sparkling water
  • 4 cups (1 litre) sunflower oil


  • Remove the inner stem inside the zucchini flowers and discard, wipe any dirt off carefully with a damp paper towel. In a bowl mix together the ricotta, lemon zest, chili flakes and a pinch of salt and pepper.
  • Using a teaspoon stuff the flowers with around 1 teaspoon to 1 ½ teaspoon of ricotta mixture. Add a little more to larger flowers or a little less to extra small ones. Twist the tops very slightly and delicately to help seal them shut.
  • Add the oil to a large heavy based saucepan over a medium/low heat. Test the oil is ready with a small piece of bread. If it floats and turns a light golden colour it's ready. To make the batter add the flour to a large bowl and gradually add the sparkling water whilst whisking to avoid any lumps. 
  • Holding the top of the zucchini flower, dip it into the batter until completely covered then carefully place in the hot oil (always place the flowers in the oil away from yourself). Fry the flowers in batches of 3 or 4 to avoid cooling down the oil too much. Fry for a minute or two until crispy then remove with a slotted spoon onto some kitchen paper to drain. 
  • Sprinkle over a little salt and squeeze over a wedge of lemon juice, serve.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 316kcal