Zucchine Fritte Recipe

Prepare flowers

Gently inspect each zucchini flower, remove any insects or dirt. Trim the stem to about 1/2 inch. Carefully open each flower and, if present, remove the pistil/stamen from the center by pinching and pulling it out to avoid bitterness.

Make filling

In a medium bowl, combine ricotta, grated Parmesan, finely chopped basil leaves, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and slightly firm. Taste and adjust seasoning. Transfer the filling to a piping bag or a small zip-top bag with a corner snipped.

Fill flowers

Hold the base of one flower gently open and pipe approximately 1 to 1 1/2 tablespoons of ricotta filling into each flower. Do not overfill — the filling should sit lightly inside and not burst out when frying. Gently twist the tips of the petals to partially close each flower so the filling is contained. Set filled flowers on a tray lined with parchment.

Make batter

In a shallow bowl, whisk the egg lightly. Add the cold sparkling water and whisk to combine. Stir in 3 tablespoons flour and 1 tablespoon fine cornmeal (if using) with a pinch (1/4 tsp) of salt to make a lump-free, slightly thick but fluid batter — consistency of heavy cream; if too thick, add a tablespoon more sparkling water.

Heat oil

Pour about 3 to 4 cm (1 to 1.5 in) of oil into a wide skillet or use a deep pan. Heat oil over medium-high heat to 175°C (350°F) or until a small drop of batter sizzles and rises slowly to the surface. Maintain temperature between 170–180°C (338–356°F) while frying.

Coat and fry

One at a time, lightly dust each filled flower with a teaspoon of flour (from the bowl) to help batter adhere, then dip into the batter, letting excess drip off. Gently lower into hot oil. Fry 3–4 flowers at a time (do not crowd) for 2.5–3 minutes, turning once, until evenly golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Sprinkle lightly with flaky sea salt while still warm.

Keep warm and repeat

If frying multiple batches, keep finished flowers on a low oven rack (90–100°C / 200–210°F) to stay warm and crisp. Repeat coating and frying with remaining flowers.

While flowers are being prepared, combine mayonnaise, finely minced cornichons or dill pickles, chopped capers, lemon juice, chopped parsley, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth. Taste and adjust acidity/salt. Chill until ready to serve.

Arrange warm zucchini flowers on a platter. Serve immediately with a small bowl of tartar sauce and lemon wedges. Recommend squeezing a little lemon over flowers right before eating for brightness.