Fiori di Zucca Fritti
These Roman-style fried zucchini blossoms are feather-light and crackly outside, with a creamy ricotta filling inside. The blossoms stay delicate rather than heavy, and a squeeze of lemon brightens the richness just before serving.
Ingredients
For the stuffed blossoms
- 12zucchini blossoms
- 180 gricotta
- 20 gParmigiano Reggiano, finely grated
- 1egg yolk
- 1 gfine salt
- 0.5 gblack pepper
For the batter
- 100 g00 flour
- 20 grice flour
- 140 mlcold sparkling water
- 1 gfine salt
For frying and finishing
- 700 mlsunflower oil
- 1 gfine salt
- 2lemon wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7
Serve at once, while the shell is crisp and the filling is creamy, with lemon wedges for squeezing over just before eating.
Nutrition per serving
Notes
- •This vegetarian version keeps the Roman spirit of fried stuffed zucchini blossoms but omits anchovy to suit the menu requirement.
- •If you can find very small blossoms, you may have a little filling left over; spread it on toast rather than overstuffing the flowers.
- •Rice flour helps the crust stay delicate and crisp. If unavailable, replace it with more 00 flour, though the coating will be slightly less airy.
- •Best eaten immediately after frying; the batter softens as it sits.
Background
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.
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