Crispy Zucchini Flowers Stuffed with Green Ricotta


Prep time: 15 mins 
Cooking time: 15 mins  
Serves: 4 


  • 375g Ricotta Cheese  
  • 150g Salsa Verde HFM 
  • 200g Zucchini Flowers 
  • 150g Corn Flour 
  • 45g Plain Flour  
  • 1/3 Cup Plain flour + more for dusting 
  • 250ml Soda Water or Sparkling Water chilled  
  • Vegetable oil for deep frying 
  • Salt & Pepper 


  1. Mix the ricotta cheese and the Salsa Verde in a mixing bowl until combined. Season with salt and pepper and place on a piping bag. 
  2. Carefully open the flowers and remove the pistil if desired, fill in the flowers with the green ricotta mixture 3/4 of the way so then you can twist the tops to close the flower. 
  3. Get the oil ready on a pot or deep fryer at approx. 180°C. 
  4. Once all the flowers are stuffed, toss them in flower and place them on a plate, set aside. 
  5. Place the chilled soda water in a mixing bowl, add the flours and lightly whisk until just combined. 
  6. Once oil is hot, dip the flowers into the batter, and carefully dip into the frying oil, do 2 or 3 at the time if they fit and cook for 1-2 mins until golden and crispy.  
  7. Remove from the oil and place on a platter with absorbent paper towel. 
  8. Repeat with the rest of the flowers, season with salt and pepper and serve hot. 


  • Serve with a leafy salad on the side. 
  • Serve as a side dish or as an entrée. 
  • Drizzle with a nice European style dressing if desired or squeeze with some lemon juice. 


Ingredients for Crispy Zucchini Flowers Stuffed with Green Ricotta

Harris Farm Ricotta Cheese 360g

$4.99 ea

Zucchini Flowers 200g

$7.99 ea

Harris Farm Plain Flour 1kg

$1.40 ea