Fiori di Zucca Ripieni Fritti
Delicate golden blossoms of courgette flowers stuffed with fresh creamy ricotta, diced mozzarella, and savoury anchovies, dipped in sparkling water batter and fried until crisp.
Ingredients
- • 12 fresh courgette blossoms with stems attached
- • Filling: 200g ricotta drained, 80g fresh mozzarella diced tiny, 4 anchovy fillets chopped (or fresh basil for vegetarian), pinch of nutmeg, salt and pepper
- • Crisp batter: 120g Italian Tipo 00 flour, 180ml ice-cold sparkling water or beer, pinch of salt
- • Oil for frying and flaky sea salt
Preparation Steps
Gently wipe flowers with damp paper towel. Carefully open the petals and pinch out the bitter inner pistil/stamen without tearing the delicate petals.
Mix ricotta, diced mozzarella, chopped anchovies, nutmeg, salt, and pepper in a bowl. Pipe or spoon 1 tablespoon of filling into each flower cavity, then gently twist petal tips to enclose the filling.
Whisk flour and ice-cold sparkling water together until just combined (a few lumps are fine, do not overmix, keep chilled).
Heat oil to 180°C. Dip stuffed blossoms into batter, letting excess drip off, and fry for 2-3 minutes, turning once until light golden and wonderfully crisp. Drain on paper towels, dust with sea salt, and serve instantly.