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Le Chaudron recipe
Beignets fleurs de courgette ricotta
Ricotta-stuffed zucchini blossom fritters
⏱ 35 minServes 6Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12fresh zucchini blossoms
250 g (9 oz)ricotta
100 g (3½ oz)grated Parmesan
1bunch of fresh basil
1egg yolk
200 g (7 oz)all-purpose flour
300 ml (1¼ cups)ice-cold sparkling water
1 L (4¼ cups)neutral frying oil
1 pinchfleur de sel (flaky sea salt)
- 12 fresh zucchini blossoms
- 250 g (9 oz) ricotta
- 100 g (3½ oz) grated Parmesan
- 1 bunch of fresh basil
- 1 egg yolk
- 200 g (7 oz) all-purpose flour
- 300 ml (1¼ cups) ice-cold sparkling water
- 1 L (4¼ cups) neutral frying oil
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the filling: mix the ricotta with the Parmesan, egg yolk and chopped basil.
- Season with salt and pepper.
- Pipe the filling into each blossom until two-thirds full.
- Twist the petals to seal in the filling.
- Make the batter: mix the all-purpose flour with the sparkling water and flaky salt.
- Heat the oil in a deep fryer to 180°C (350°F), checking with a thermometer.
- Dip the filled blossoms in the batter and fry for 3 minutes, turning halfway, until golden.
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