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Crispy Tempura Stuffed Zucchini Flowers

Name: Crispy Tempura Stuffed Zucchini Flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g zucchini blossoms, about 12 flowers, stamens removed; 100 g whole milk ricotta cheese, well-drained; 3 g fine sea salt, divided; 1 g black pepper, freshly ground; 120 g all-purpose flour, chilled; 30 g cornstarch, for crispness; 180 ml ice-cold club soda, very cold; 750 ml neutral frying oil, such as canola or vegetable oil

Delicate zucchini blossoms stuffed with seasoned ricotta and fried in a light, ice-cold tempura batter until golden and crisp.

Time30 min

LevelModerate

ToolStovetop

Yield

4 servings

×1

Units

Change equipment

Recipe diagramCrispy Tempura Stuffed Zucchini Flowers4 servings · ingredients flow left to right
PrepKeep dairy filling refrigerated until ready to use.
PrepHandle blossoms gently to avoid tearing the delicate petals.
PrepEnsure club soda is ice-cold right before mixing the batter for maximum crispness.
150 g · 5.3 ozzucchini blossomsabout 12 flowers, stamens removed		02Clean BlossomsRinse and CleanGently rinse the zucchini blossoms, pat them dry with paper towels, and carefully pull out the internal stamens.	03Stuff BlossomsStuff GentlySpoon 1 to 2 teaspoons of the seasoned ricotta into each blossom, twisting the petals gently at the top to seal.			06Fry TempuraFry in BatchesDip stuffed blossoms into the cold batter to coat lightly, then fry in small batches without overcrowding until golden and crisp.175°C / 350°F · 1-3 minutesReady when Light golden and crisp	07Drain and ServeDrain and ServeTransfer fried blossoms to a paper towel-lined rack to drain excess oil, sprinkle lightly with remaining salt, and serve immediately.Ready when Crisp and piping hot
100 g · 3.5 ozwhole milk ricotta cheesewell-drained	01Season FillingSeason RicottaMix the ricotta cheese with a pinch of salt and black pepper in a small bowl.
3 g · 0.1 ozfine sea saltdivided
1 g · 0.03 ozblack pepperfreshly ground
120 g · 4.2 ozall-purpose flourchilled				04Mix BatterWhisk BatterWhisk together flour, cornstarch, and ice-cold club soda until just combined with some lumps remaining.
30 g · 1.1 ozcornstarchfor crispness
180 ml · 6 fl ozice-cold club sodavery cold
750 ml · 25 fl ozneutral frying oilsuch as canola or vegetable oil					05Heat OilHeat OilHeat the neutral oil in a deep skillet or pot over medium-high heat.175°C / 350°F

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Why this works

Using ice-cold club soda combined with cornstarch creates a delicate, airy tempura batter that fries instantly in 350°F oil, sealing the ricotta filling inside the blossom before it can leak out.

Watch for

Overfilling the blossoms can cause the petals to burst open and leak cheese into the hot oil.
Using warm batter or overcrowding the pan leads to soggy, heavy tempura instead of a light, crisp crust.