There always seems to be a glut of Zucchinis in the summer, luckily Stuffed Zucchini Flowers are a delicious Italian-style summer treat that uses more than just the vegetable part of the plant. There are two types of zucchini flowers: male flowers, which won’t form zucchinis, and female ones, which you can use with the zucchini attached. Both can be used for this dish. Harvest in the morning before flowers have fully opened. Fill with zesty tofu ricotta flavoured with baby spinach, toasted creamy pinenuts then coated in a crispy batter. Add a plant-based parmesan, if you want an extra hint of cheese. These are so delicious, you may start to look forward to the zucchini season; I definitely do. You don’t have to limit yourself to Zucchinis either, you can also use flowers from other varieties of squash too.
Stuffed Zucchini Flowers
- 8-12 zucchini or squash blossoms
- Tofu ricotta
- Plant-based parmesan – optional
- Extra cornflour for dusting
- 50g chickpea flour
- 20g cornflour plus more for coating zucchini flowers
- 1/2 tsp baking soda
- 125ml sparkling water, I use a Soda Stream
- pinch of sea salt
- oil for frying
- your favourite seasonal pesto or aquafaba mayonnaise for serving.
Remove the hard pistil from inside the zucchini flowers, gently wash the flowers under cold running water, then leave to dry on a clean tea towel.
Make tofu ricotta.
Optionally, for an extra cheesy flavour, mix in 1-2 tbsp plant-based parmesan.
Season to taste with sea salt and pepper.
Gently open the zucchini flower petals and fill with the tofu ricotta mix, taking care not to overfill.
Close the tips of the zucchini flower petals and gently twist the tips so that the filling remains in place.
Dust the stuffed zucchini flowers in cornflour and dip in the batter.
If you do not have a deep fryer, fry them in plenty of boiling hot oil.
When the batter is golden and crispy golden remove them from the fryer/pan and leave to drain on absorbent kitchen paper.