Fiori Di Zucca* Recipe

Prepare Flowers

Gently rinse each zucchini and flower under cool running water to remove dirt. Pat dry thoroughly with paper towels. If flowers are attached to small zucchini, leave them whole; if they are separated, use the large male flowers. Carefully open each flower and remove the central stamen/pistil by pinching and pulling it out to reduce bitterness and make room for filling.

Prepare Filling

In a small bowl, combine the goat cheese or ricotta, chopped basil leaves, lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth and evenly seasoned. Taste and adjust seasoning if necessary. Using a small spoon or piping bag, gently fill each flower cavity with about 1 to 2 tablespoons of the cheese mixture — enough to give a plump shape but not overstuff so the flower can close. Twist the petal tips gently to close the flower around the filling. Place filled flowers on a tray lined with parchment and refrigerate while you make the batter.

Make the batter just before frying so it stays cold and aerated. In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Add 1 cup cold sparkling water gradually, whisking lightly to combine; lumps are okay — aim for a slightly thick but fluid batter that coats the back of a spoon (roughly like heavy cream). Drop in 2–3 ice cubes into the batter bowl to keep it icy cold while you fry. Do not overmix; a few small bubbles indicate a light batter.

Heat 1 cup neutral oil in a deep skillet or shallow pot over medium-high heat until it reaches 175–180°C (350–360°F) — a small piece of batter should sizzle and rise to the surface immediately. Maintain heat so the oil stays between 170–180°C while frying.

One at a time, hold a filled flower by the base, dip it into the batter to coat evenly (allow excess to drip back into the bowl), then carefully slide it into the hot oil. Do not overcrowd the pan — fry in batches of 3–4 depending on pot size. Fry each flower, turning gently once or twice, until the batter is crisp and pale golden, about 2–3 minutes total. If using small zucchini attached, frying time may be 2–4 minutes depending on thickness; ensure the batter is crisp and the filling warmed through.

Use a slotted spoon to transfer fried flowers to a wire rack or paper towels to drain. Repeat with remaining flowers and batter. Keep cooked fritti warm in a low oven (90–100°C / 200°F) while finishing the rest.

Arrange fritti on a serving platter. Sprinkle with flaky finishing salt (about 1/2 tsp total) and a bit of freshly ground black pepper. Serve immediately with lemon wedges for squeezing over. Optional: serve with a simple marinara or herbed aioli on the side.