Fiori di Zucca Fritti (Fried Squash Blossoms)

A. Weaver || July 23, 2022

Fried pumpkin blossoms have to be one of my favorite dishes of the summer. These little cheesy bundles are light, crispy, and packed full of flavor. 

Squash blossoms make their debut during the mid to late summer months. During these months of growth, pumpkins are producing amazing yellow-orange flowers. Fried squash blossoms, also known as fiori di zucca fritti, are a classic Italian delicacy. Stuffed with creamy ricotta, battered and fried, these little treats will be the next star of your dinner table.

Fiori di Zucca Fritti

Fried Squash Blossoms

Recipe makes 4 servings. Total time 25 minutes (Prep: 15 minutes / Cook: 10 minutes).

Special Cookware: Medium cast iron skillet, piping bag, and cooling rack

Ingredients

• 8 squash flowers
• 2 cups vegetable oil
• 2 garlic cloves (finely minced)
• 3 tbs chives (finely minced)
• 1-1/2 cup ricotta cheese
• 1 egg
• 1 cup all-purpose flour
• 1 cup cold water
• 1 tsp kosher salt
• 1/2 tsp black pepper 

Directions

Batter

1. In a medium mixing bowl, combine the egg, all-purpose flour, and water. Wisk together until fully incorporated.

Flowers

1. Prep your flowers by removing the flower's stamen. 
2. In a small mixing bowl, combine garlic, chives, ricotta cheese, salt, and black pepper. Mix until fully incorporated.
3. Transfer the cheese mixture to a piping bag.
4. Pipe the mixture into the middle of the flower. Fill the flower 3/4 of the way.
5. Pinch the remaining portion of the flower at the tip. The flower should hold shut. Fill each flower before dipping them into the tempura batter.

Fry

1. Once the flowers are filled, add the vegetable oil in a cast iron skillet over medium-high heat.
2. To test if the oil is hot, dip the tips of your fingers in the batter. Place your fingers over the oil and let the batter drip. If the batter starts sizzling right away the oil is ready.
3. Dip each flower into the batter coating all sides.
4. Place the coated flowers into the hot oil.
5. Fry each side for 1-3 minutes or until the flowers are golden brown.

Once the flowers are done frying, place them on a cooling rack and sprinkle with kosher salt. Serve while they are still warm.

Hulō!

A. Weaver

Photos by A. Weaver