Summer Recipe: Stuffed CBD Zucchini Blossoms

Summer Recipe: Stuffed CBD Zucchini Blossoms


April 23, 2020

If you're planting a vegetable garden this year, you have something to look forward to! This is a summer favorite of ours… savory stuffed zucchini blossoms with a dash of CBD. Be sure to pick the blossoms early in the morning when they're open, they'll be easier to stuff.


  • 1 cup ricotta
  • 1 tablespoon freshly chopped mint
  • 1/2 teaspoon grated lemon zest
  • 3ml of CBD drops (roughly three droppers full)
  • Kosher salt
  • Freshly ground black pepper
  • zucchini blossoms
  • Vegetable oil (for frying)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 12 ounce chilled club soda
  • About 20 Zucchini blossoms 
  • Sea salt


Combine ricotta, mint, lemon zest and CBD drops in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture. In a large pot, heat about 2” oil over medium heat until a deep-fry thermometer reads 350°.
Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (don't over whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.