Fiori di Zucca Fritti

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Open each flower gently and pinch out the stamen inside. Check for insects and do not wash them — brush them clean if needed.

   Mark done

2. Beat the ricotta with the mozzarella, parmesan, basil, salt and pepper and put it into a piping bag.

   Mark done

3. Pipe the filling into each flower until it is two-thirds full, then twist the petal tips together to close.

   Mark done

4. Heat the oil to 180°C / 355°F.

   Mark done

5. Only now make the batter: whisk the flour and salt with the ice-cold sparkling water very briefly. Leave it lumpy.

   Mark done

6. Dip each flower, let the excess run off, and fry three at a time for 2 minutes, turning once, until pale gold and lacy.

   Mark done Start 2 min timer

7. Drain on a rack, salt immediately, and eat while the cheese is still molten.

   Mark done

Chef’s Tips

• Ice-cold sparkling water, mixed at the last second, left lumpy.
• Pipe the filling. A spoon tears the flower.
• Pale gold, not brown. The batter should barely be there.

Pairing Suggestions

• A glass of Frascati
• Lemon wedges
• Prosciutto

Storage & Reheating

None. Fry to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.