Fiori di Zucca Fritti

Nutrition · per serving

Steps

1. 1

   Gently inspect the zucchini blossoms, trim the stems if long, and carefully open each flower. Remove the pistil from inside without tearing the petals. Pat the blossoms dry inside and out; dry blossoms fry more crisply and the filling will hold better.

   12 zucchini blossoms
2. 2

   Make the filling by mixing the ricotta, Parmigiano Reggiano, egg yolk, 1 g fine salt, and black pepper until smooth and fairly firm. If the ricotta seems wet, stir vigorously for 20-30 seconds to tighten it. Transfer the filling to a small spoon or piping bag.

   180 g ricotta20 g Parmigiano Reggiano, finely grated1 egg yolk1 g fine salt0.5 g black pepper
3. 3

   Fill each blossom with about 1 heaped teaspoon of ricotta mixture, stopping short of overfilling so the petals can close. Gently twist the tips of the petals together to seal each flower.

   12 zucchini blossoms180 g ricotta20 g Parmigiano Reggiano, finely grated1 egg yolk1 g fine salt0.5 g black pepper
4. 4

   Heat the sunflower oil in a deep, medium saucepan to 175-180 C. Use enough oil for the blossoms to float freely. While the oil heats, whisk together the 00 flour, rice flour, 1 g fine salt, and cold sparkling water just until combined; a few small lumps are good and help keep the batter light. Make the batter at the last minute so it stays fizzy.

   700 ml sunflower oil100 g 00 flour20 g rice flour1 g fine salt140 ml cold sparkling water
5. 5

   Dip each stuffed blossom into the batter, letting the excess drip off briefly, then lower it carefully into the hot oil. Fry in 2-3 batches for 2-3 minutes per batch, turning once, until puffed, pale golden, and crisp. Do not crowd the pan or the temperature will drop and the coating will absorb oil.

   12 zucchini blossoms100 g 00 flour20 g rice flour1 g fine salt140 ml cold sparkling water700 ml sunflower oil
6. 6

   Lift the fried blossoms out with a spider or slotted spoon and drain briefly on a rack or paper. Sprinkle immediately with the remaining 1 g fine salt while hot so it adheres well.

   1 g fine salt
7. 7

   Serve at once, while the shell is crisp and the filling is creamy, with lemon wedges for squeezing over just before eating.

   2 lemon wedges

Origin & History

Fiori di zucca fritti are a classic specialty of Rome and Lazio, especially in late spring and summer when zucchini blossoms are abundant. In Roman trattorias they are often stuffed and fried, traditionally sometimes with mozzarella and anchovy, then served as an antipasto. Their appeal lies in the contrast between the fragile blossom, crisp batter, and soft savory center.