Cheese and Herb Stuffed Zucchini Blossoms

Fried zucchini flowers are an old favorite Italian  recipe.  A recipe in which I never took part in because honestly, It just sounded odd to me.  Well come to find out the Hubby likes them and this information came out while choosing which vegetables to plant in our small garden.  With six zucchini plants in tow we leave the plant store.  I was sure at this point zucchini flowers were going to be in my future recipe collection.  I am so quick with subtle hints….  We also left with 6 tomato plants.  How was that, for a subtle hint … Do you see lots of tomatoes in our future?

Fried zucchini flowers are wonderful to my surprise and to the surprise to everyone who I make them for, that have never tried them.  Which I am finding it to be many.  I have some pretty picky eaters around and they even liked them!  When the little ones ask if they can have more!  Wow, that is music to my ears.   I have a fryer permanently out on my counter now, because it is an almost a nightly appetizer.  Too bad we only have 6 plants…

Here is the newest zucchini flowers recipe:

Cheese and Herb Stuffed Zucchini  Blossoms

18 Zucchini Flowers


1 Cup Ricotta Cheese

  1. 1 Tablespoon Grated Pecorino Romano Cheese

3 Tablespoons Shredded Cheddar Cheese

1/4 Teaspoon Pepper

1/4 Teaspoon Salt

1 Tablespoon Fresh Basil

1 Tablespoon Fresh Chive,

1 Tablespoon Fresh Thyme

1/2 Tablespoon Tarragon


3/4 Cup Pancake Mix ( just add water kind)

3/4 Cup Water

1/8 Teaspoon Nutmeg

1/4 Teaspoon Garlic Powder

1 1/2 Tablespoon Pecriono Romano Cheese


  • Oil for Frying

Take the stem end off the zucchini flowers then remove the stamen , rinse the flower gently with cold water inside and out and let dry on paper towel.  Wash and dry herbs as well.


Chop all the fresh herbs fine, then mix together all the filling ingredients. Place filling into a baggie with the comer snipped off with scissors or into a  piping bag.  Take each flower using the opening made by removing the stamen, squeeze as much filling as you can into each flower, without expanding the flower.


Heat up a deep fryer to 350 Degrees or pot, with oil deep enough for frying. In shallow bowl mix together batter ingredients and let set five minutes.  Dip the flowers into the batter covering the entire flower then drop into hot oil.  Fry flowers in batches to not over crowd fryer.

Fry for a couple of minutes on each side or until golden brown.  Remove from oil and drain on paper towel.  Place on serving platter, serve.  Enjoy<3

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2 Responses to Cheese and Herb Stuffed Zucchini Blossoms

  1. OMG you added pecorino to the filling…absolute genious! You’ve got my mouth watering with your beautiful photos. Your posts just keep getting better and better.

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