It’s officially squash blossom season so that means only one thing…I’m making fiori di zucca fritti.
Indulge in these golden zucchini flowers filled with ricotta for a taste of summer perfection.
Yield 12
Mis en Place
12 Zucchini Flowers
500 G Ricotta, creamy and strained
1 Lemon, zested
Basil, chopped
Mint, chopped
Salt
Batter
1 1/4 C. All Purpose Flour
1 Tbsp. Kosher Salt
12 Oz. Pilsner or Sparkling Water
Oil, for frying
Step 1
Prepare the Filling
Combine the ricotta in a bowl with the zest of 1 lemon, basil and mint, and salt to taste.
Transfer to a piping bag.
Set Aside.
Step 2
Prepare the Batter
Combine flour and salt, pour beer over and whisk well until almost smooth.
Some lumps are ok, don't over whisk!
Step 3
Fry
In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°.
One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, allowing them not to touch.
Cook, flipping once with a slotted spoon, until golden brown, 1 minute roughly on each side.
Transfer to paper towels to drain.
Sprinkle with sea salt and enjoy hot!
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