Fiori Di Zucca Recipe

Prepare the filling

In a medium bowl, combine 1 cup ricotta, 1 cup finely diced or shredded mozzarella, 1/4 cup grated Parmesan, 2 tablespoons chopped basil, 1 tablespoon chopped parsley, 1/2 teaspoon lemon zest (optional), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 egg yolk. Mix until smooth and cohesive. Taste and adjust seasoning. If the mixture seems loose, chill 10–15 minutes to firm up.

Clean the blossoms

Gently inspect each blossom and remove the pistil/stamen from the center by opening the petals slightly and pulling it out to avoid bitterness. Trim the stem to about 1/2 inch if long. Wipe any dirt with a damp cloth; avoid rinsing under running water as petals are fragile. Lightly salt the inside of each blossom (1/4 tsp total distributed) to season.

Fill the blossoms

Using a small spoon or piping bag, fill each blossom with about 1 tablespoon of the ricotta-mozzarella mixture. Do not overfill; gently twist or fold the petals closed to secure the filling. Place filled blossoms on a plate and refrigerate for at least 15 minutes to help them set.

Make the batter

Whisk 3/4 cup flour with 1/2 teaspoon salt and 1/8 teaspoon black pepper in a bowl. Add about 1/2 cup very cold sparkling water and stir briefly just until combined; small lumps are fine. Keep the batter cold by placing the bowl over an ice bath or adding ice cubes around the mixing bowl. Batter should be thin enough to coat the blossom but not watery—adjust with a tablespoon more water or flour if necessary.

Dust blossoms

Lightly dust each filled blossom with 1/4 cup flour (toss blossoms gently in the flour) and shake off excess. This helps the batter adhere.

Heat the oil

Pour about 2 cups neutral oil into a deep skillet or medium saucepan to reach a depth of ~1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises slowly.

Fry the blossoms

Working in batches to avoid crowding, dip each dusted, filled blossom into the chilled batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes per side, turning once, until golden and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined baking sheet to drain. Keep finished fritters warm in a 200°F (95°C) oven while you finish the rest.

Warm the marinara

While frying the last batch, warm 1 cup marinara in a small saucepan with 2 tablespoons olive oil over low heat until simmering gently; taste and adjust seasoning if needed.

Serve

Spoon a couple tablespoons of warm marinara onto each plate. Arrange 3 fritters per serving on top of the sauce. Sprinkle with 2 tablespoons grated Parmesan and garnish with fresh basil leaves. Serve immediately with lemon wedges on the side for a bright squeeze if desired.