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Fried Zucchini Blossoms with Westcombe Somerset Ricotta

Fried Zucchini Blossoms with Westcombe Somerset Ricotta

Alessandro Grano
British-made Westcombe Somerset Ricotta is bright and fresh, just like the blossoms in this dish. Goat cheese can be used instead if you’re looking to bump up the flavor.
Servings 4



  • 1 large egg
  • cup all-purpose flour
  • ½ cup plus
  • 2 tablespoons sparkling water
  • cup corn flour
  • Pinch salt


  • 8 zucchini blossoms
  • ¾ cup Westcombe Somerset Ricotta cheese
  • ¼ cup grated Pecorino Sardo cheese
  • ½ teaspoon finely chopped fresh thyme
  • ½ teaspoon lemon zest
  • ½ tablespoon chopped fresh parsley
  • ½ tablespoon chopped fresh chives
  • Vegetable oil for frying
  • Flaky sea salt to garnish


  • ► BATTER: Combine egg and flour in a mixing bowl. Slowly add sparkling water, mixing gently and making sure to remove any lumps. Season with salt, then refrigerate for at least 1 hour.
  • ►BLOSSOMS: Clean each zucchini blossom by removing the stamen and any dirt. Set aside.
  • ►Combine ricotta, Pecorino Sardo, thyme, lemon zest, parsley, and chives in a mixing bowl and season with salt and pepper to taste.
  • ►Gently open each zucchini blossom and add 1 tablespoon ricotta mixture at the base of the flower, then close the petals over the top.
  • ►Heat 1 inch vegetable oil to approximately 350°F (measured using a candy
  • thermometer) in a medium-size sauté pan. Remove batter from refrigerator and dip stuffed
  • blossoms gently to cover. Carefully transfer blossoms to oil and fry for 1 to 2 minutes, or until golden. Serve with a sprinkle of flaky sea salt.

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