Air Fryer Zucchini Flowers

Air Fryer Zucchini Flowers are a fun appetizer to make in the spring and summer months when zucchini is in season! They are surprisingly easy to make and have a light and bright flavor.

Zucchini blossoms keep growing in my garden. And it seems like such a waste to... waste them. So I've been loving making these air fryer zucchini flowers stuffed with ricotta, basil, and lemon zest. So light and flavorful. I feel like I can pretend I'm in Italy, eating these.

Of course, don't worry. I'm not taking all the zucchini blossoms from my garden. I know it's important to leave some for actual zucchini to grow! But as I gather some here and there, I'll be making this dish over and over again.

Ingredients needed:

• Zucchini flowers - found in local stores, farmer's markets, or your backyard garden! These are also called zucchini blossoms, or squash flowers, or squash blossoms.
• Ricotta - I like whole milk ricotta, but skim works fine too!
• Fresh basil - Fresh basil gives so much flavor to these stuffed zucchini flowers.
• Lemon zest - Lemon always adds a bit of brightness.
• Salt and pepper - The seasoning powerhouses.
• Egg white - You'll use the egg white to bind the flour to the zucchini blossom.
• Flour - Flour adds a slight bit of batter to the zucchini blossom, aiding in the crispy factor.
• Olive oil spray - This helps everything crisp up in the air fryer!

Where do you find zucchini flowers?

Zucchini flowers can be hard to find. They are seasonal, usually found in late spring to early summer. In some places, you might even be able to find them in late summer.

They start popping up in my garden in April, since I'm in Texas and it gets pretty hot down here. However, some places you might not be able to locate them until May or June.

Zucchini flowers are usually not easily found in grocery stores, as they have a short shelf life (unless it is a local specialty grocer). You can find them at farmer's markets or in your own backyard if you have a zucchini plant!

The best time to pick them is mid-morning when the flowers are open. this means you can wash, prep, and stuff them a bit easier than if the blossoms are closed.

Equipment needed:

For this recipe, you will need an air fryer. This is the one I have and have been using since 2020.

You can also use air fryer parchment paper to line your air fryer. I like to do this for some dishes to keep my air fryer cleaner!

If you are using zucchini flowers that are more closed than open, a piping bag can be useful to pipe in the ricotta mixture.

For zesting a lemon, I love my microplane zester! If you don't have a zester, get one! I use mine for grating Parmesan cheese and zesting lemons and limes. Sometimes I also use it for grating ginger.

Recipe tips:

• Be gentle when washing the zucchini flowers. It's very easy to tear the blossoms.
• If you can, get opened zucchini flowers which are easier to add the ricotta to, otherwise you may need a piping bag.
• Be gentle the whole time handling your zucchini blossoms. These are delicate!
• For best results, use only a light coating of flour.
• For slightly crispier tops, leave the very tips without breading. This will allow for a nicer presentation.
• All air fryers cook differently. You may need to add more or less time depending on your air fryer.
• This recipe can be easily double or tripled.

Customization ideas:

You could also add some other fresh herbs to the ricotta mixture like parsley or oregano for different flavors.

For a bit of spice, you could add some red pepper flakes or mix in some harissa into the ricotta.

For a slightly creamier filling, add some mozzarella to the ricotta mixture.

For a sharper cheese flavor, add freshly grated Parmesan cheese to the ricotta mixture.

How to make:

The first step is prepping the zucchini flowers. Very gently remove the inner part with the pollen, and then rinse the flower gently. At this point, you can also remove the outer green parts of the stem that are hugging the blossom, or do that step later.

To a bowl, add your ricotta, chopped basil, and lemon zest. Add a sprinkling of salt and pepper and stir to combine.

Delicious.

Add the ricotta mixture to the blossoms and twist the tops lightly to close. If you can, you may be able to add the ricotta mixture with a small spoon. However, if you have a zucchini flower that is more closed, you may need a piping bag. (Note: you may have leftover ricotta).

Lightly dip each flower in egg white, and then gently coat with a light layer of flour.

Add in a single layer to your air fryer basket and cook for 12 minutes at 380 F, flipping halfway through.

Remove from your air fryer and enjoy! Serve as is, with your favorite marinara, or with a squeeze of fresh lemon juice on top.

Other air fryer recipes to love:

• Air Fryer Garlic Herb Zucchini
• Air Fryer Honey Dijon Salmon
• Air Fryer Greek-inspired Chicken Thighs
• Air Fryer Banana
• Air Fryer Pineapple