Fiori di Zucca Fritti

The Method for Fiori di Zucca Fritti

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

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

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

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4. Heat the oil to 180°C / 355°F.

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

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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.

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Related guide: Ingredient substitutions.

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What Can Go Wrong

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

What to Serve It With

A glass of Frascati · Lemon wedges · Prosciutto

Storing Leftovers

None. Fry to order.

Fiori di Zucca Fritti Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano reggiano.