Italian Stuffed Zucchini Flowers

Ingredients

12 fresh zucchini blossoms, gently cleaned

1 cup creamy ricotta cheese

1 large egg

1/4 cup mozzarella, cut into small cubes

1 anchovy fillet, finely minced (optional, for added depth of flavor)

Salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

3/4 cup chilled sparkling water

Vegetable oil, for frying

1. Prepare the filling

In a medium bowl, mix together the ricotta, egg, diced mozzarella, and chopped anchovy (if using).

Season with salt and pepper, then stir until the mixture is smooth and well blended.

2. Fill the zucchini flowers

Carefully open each blossom and remove the inner stamens.

Spoon about 1–2 teaspoons of the ricotta filling into each flower.

Gently twist the petals at the top to seal them closed.

3. Make the batter

In a separate bowl, whisk the flour with the sparkling water until you get a light, smooth, slightly thin batter.

4. Heat the oil

Pour about 1 inch of vegetable oil into a frying pan and warm it over medium heat until hot but not smoking.

5. Coat and fry the flowers

Dip each stuffed blossom into the batter, letting any excess drip back into the bowl.

Carefully place them into the hot oil and fry for 2–3 minutes per side, or until golden and crisp.

6. Drain and serve

Lift the fried flowers out with a slotted spoon and place them on paper towels to drain.

Serve warm with lemon wedges or marinara sauce on the side.