Air Fryer Charred Zucchini Blossoms with Ricotta Dip

Name: Air Fryer Charred Zucchini Blossoms with Ricotta Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 blossoms zucchini blossoms, stems removed, rinsed, patted dry, stamen removed if desired; 2 tablespoons (30 ml) extra-virgin olive oil; sea salt, to taste; freshly ground black pepper, to taste; 1 cup (250 g) whole milk ricotta, room temperature; 1½ teaspoons (3 g) lemon zest, finely grated from unwaxed lemon; ¼ cup (12 g) fresh mint leaves, finely chopped; 1 small (25 g) shallot, minced, very finely minced; 1 clove (3 g) garlic clove, minced, very finely minced; 1½ tablespoons (22 ml) fresh lemon juice; ¼ teaspoon (1½ g) kosher salt; 2 tablespoons (10 g) crispy fried shallots or onions (store-bought) (optional)

From the MyKitchenBank Kitchen

Delicate zucchini blossoms are crisped in the air fryer until their edges char and curl, then served alongside a bright, herbaceous ricotta dip spiked with lemon zest, fresh mint, and crispy shallots. A simple, elegant appetizer that showcases summer vegetables with minimal effort.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 12–16 blossoms with 1 cup dip

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Steps

Before you start

Preheat your air fryer to 400°F (200°C) for at least 5 minutes
Gently rinse zucchini blossoms and pat completely dry with paper towels—moisture prevents charring
Have lemon zest ready and fresh mint leaves at hand

1
Make the ricotta dip
- In a small bowl, combine the room-temperature ricotta, minced shallot, minced garlic, fresh lemon juice, lemon zest, chopped mint, and kosher salt.
- Stir gently until just combined—do not overmix or the ricotta will become grainy.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and top with crispy shallots if using.
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Ready when: Dip is combined and tastes bright and herbal
Tip: Don't stir the ricotta too vigorously; gentle folding keeps it creamy and light.
2
Toss blossoms with oil
- Place the dried zucchini blossoms in a shallow bowl.
- Drizzle with the 2 tablespoons (30 ml) of olive oil and toss gently to coat all the petals evenly.
- Season lightly with sea salt and black pepper.
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Ready when: All blossoms are glistening and lightly seasoned
Tip: Use just enough oil to coat; excess oil will prevent charring and make them greasy.
3
Air fry the blossomsOven 400°F / 205°C
- Arrange the oiled blossoms in a single layer in the air fryer basket without crowding.
- Work in two batches if needed.
- Air fry at 400°F (200°C) for 6 minutes.
- Shake the basket gently or flip the blossoms with tongs halfway through cooking.
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Ready when: Petals are light golden to deep golden brown at the edges with some charring, and they feel papery-crisp
Tip: Don't skip the halfway flip—it ensures even charring on both sides of the delicate petals.
4
Cool and serve
- Transfer the cooked blossoms to a plate.
- If cooking in batches, keep the first batch warm while you air fry the second batch.
- Arrange the warm charred blossoms on a serving platter alongside the ricotta dip.
- Serve immediately while the blossoms are still crisp.
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Ready when: Blossoms are arranged on a platter and ready to eat
Tip: Serve the blossoms while still warm and crispy for the best texture contrast with the creamy dip.

Good to know

Tips

Zucchini blossoms are delicate and don't store well; buy them the morning of cooking or the day before, and keep them in a paper bag (not plastic) in the crisper drawer.
If you can't find fresh zucchini blossoms, look for them at farmers markets, Italian markets, or specialty grocers from late June through August.
The air fryer does not require oil to be added to the basket itself, but a light coating on the blossoms is essential for even crisping and charring.
For a lighter dip, substitute half the ricotta with Greek yogurt; the flavor will be tangier but equally delicious.

Make ahead

You can prepare the ricotta dip up to 2 hours in advance and keep it covered in the refrigerator. Bring it to room temperature for 10 minutes before serving. Fry the blossoms just before serving for maximum crispness.

Storage & reheating

Store leftover dip in an airtight container in the refrigerator for up to 2 days. Leftover charred blossoms do not keep well as they lose their crispness, but you can refresh them in the air fryer at 350°F (175°C) for 2–3 minutes. Best enjoyed fresh.

Substitutions

fresh mint leaves → fresh basil or a mix of mint and basil. Basil adds an Italian herbiness; use the same amount chopped.
whole milk ricotta → burrata or fresh chèvre. Burrata is richer and creamier; chèvre is tangier. Both work beautifully with the bright mint and lemon.
lemon zest → lime zest. Lime zest shifts the flavor to something brighter and slightly more exotic.
crispy fried shallots or onions (store-bought) → crispy sage leaves or toasted breadcrumbs. Sage adds an herbal crunch; breadcrumbs provide texture. Either adds welcome contrast to the soft dip.