Ingredients
For the zucchini flowers:
- 12 fresh zucchini flowers
- 1 cup soft cheese (ricotta, cream cheese, or goat cheese)
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh basil or parsley, chopped
- 1 small garlic clove, minced
- Salt and black pepper to taste
For the light batter:
- 1 cup all-purpose flour
- 1 cup cold sparkling water (or cold water)
- 1 egg (optional for extra crispiness)
- ½ tsp salt
- Oil for frying
Instructions
- Gently open the zucchini flowers and remove the inner stems without tearing the petals.
- Mix soft cheese, Parmesan, herbs, garlic, salt, and pepper until creamy.
- Carefully fill each flower with the cheese mixture and lightly twist the petals closed.
- Prepare the batter by mixing flour, salt, and cold sparkling water until smooth (do not overmix).
- Dip each stuffed flower into the batter, coating evenly.
- Fry in hot oil until golden and crispy, about 2–3 minutes per side.
- Place on paper towels to remove excess oil and serve warm.
Nutrition Facts (Approx. per serving)
- Calories: 180–220
- Protein: 7–9g
- Carbs: 15–18g
- Fat: 10–12g
