Stuffed Zucchini Blossoms

It’s zucchini blossom season! I learned how to make these delicious stuffed zucchini blossoms last summer in Greece when I took a cooking class there. You can usually find them at your local farmer’s market. Here is the recipe!

Ingredients:

8-12 zucchini blossoms
8 oz whole milk ricotta cheese
8 oz goat cheese
1.5 cups finely chopped fresh herbs (I like to do a mix of chives, thyme, oregano & basil but you can use whatever you have on hand!)
Zest from one lemon
Juice from one lemon
Salt & pepper to taste
1/2 cup flour
2 tablespoons of club soda
2 tablespoons of cooking oil

Directions:

In a medium bowl, add ricotta cheese, goat cheese, herbs, lemon zest, lemon juice, salt & pepper together. Mix well. Stuff each zucchini blossom with a spoonful of mixture. Carefully close the petals around the stuffing and twist the top of the petals closed.

Make a light batter with the flour and club soda. Mix together well with a fork. In a pan on the stove top, heat 2 tablespoons of cooking oil on high. Lightly dip each blossom in your batter and lightly fry blossoms on each side until crispy. You may need to do this in a couple of batches so you don’t over crowd the pan. Serve and enjoy!

Tip: If you have any leftover stuffing, you can store it in an air tight container in the fridge for several days. I love spreading it on toast or mixing it in with scrambled eggs!