Ricotta-stuffed Zucchini Flowers. (Janam Gupta/Siliconeer)

The idea of Zucchini being a delectable fried treat seems very farfetched. With the proper use of herbs, ricotta, and a flavorful and crispy batter, Chef Sanjay Patel shows that Zucchinis can also be the hero for a delicious appetizer. 

Prep time – 40 minutes

Serving Size – 3-4 people

Ingredients:

For Flowers:

  • 10 zucchini flowers
  • 1 cup white flour (maida)
  • 1 cup club soda
  • ¼ tsp. kosher salt
  • oil for frying

For Herbed Ricotta:

  • ⅓ cup ricotta
  • 1 tbsp. fresh parsley, finely chopped
  • 1 tbsp. fresh chives, finely chopped
  • ½ tsp. lemon zest
  • pinch of salt and pepper

For Garnish:

  • flaky sea salt for serving
  • chopped parsley
  • julienne-cut ginger
  • diced red bell pepper
  • chopped green onions
  • lemon wedges  

Method:

In a small bowl, mix the ricotta with parsley, chives, and lemon zest. Season the mix with salt and pepper to taste and set it aside.

Carefully open the zucchini blossoms and remove the stamens inside. Using your fingers or a small spoon, fill the blossoms with the ricotta mixture.

Next, make the batter. In a small bowl, whisk the flour, salt, and club soda until evenly mixed and the batter is slightly foamy.

In a large pot, add about two inches of oil and heat to 350 degrees. Dip each ricotta stuffed zucchini flower into the prepared batter and fry them in the pot with hot oil. Do this one at a time and make sure to not crowd the pot.

Fry the flowers for two minutes on each side or until golden brown. With a slotted spoon, transfer the flowers to a plate lined with a paper towel and sprinkle with sea salt. 

Repeat with the remaining flowers.

Serve hot with more chives lemon wedges.