Fiori Di Zucca Rieni Fritti
- Category
- Appetizers
- Published Date
- Served
- 4 Servings
- Preparation
- 40 minutes
- Rating
A delicious Italian-inspired dish featuring crispy fried squash blossoms stuffed with a creamy ricotta and Parmigiano filling, served with sautéed zucchini and an anchovy dressing
Ingredients
-
Squash blossoms
Fresh squash blossoms
12 -
Zucchini
Medium-sized zucchinis, cut into thin strips
6 oz (180 g) -
Anchovies packed in oil
High-quality anchovies packed in oil
1 oz (20 g) -
Extra-virgin olive oil
Extra-virgin olive oil for sautéing and frying
40 ml (including additional oil for frying) -
Ricotta cheese
Fresh ricotta cheese
11 oz (300 g) -
Parmigiano Reggiano Sheese
Grated Parmigiano Reggiano cheese
2/3 cup (60 g) -
Mint leaves
Chopped fresh mint leaves
6 Fresh -
All purpose flour
All-purpose flour for the batter and filling
1 2/3 cups (200 g) + 1/3 cup plus 1 tbsp (50 g) -
Eggs
Large egg for the batter
1 large egg -
Water
Cold water for the batter
Cold 200 ml
Preparation
-
Directions
Step 1
Clean the squash blossoms and remove the pistils, being careful not to tear the petals.
Step 2
Make the filling: Combine the ricotta, Parmigiano, and mint in a bowl, mixing with a wooden spoon. Season with salt and pepper.
Step 3
Place the filling in a pastry bag and pipe about 2 teaspoons of filling into each blossom. Gently twist the blossom to enclose the filling.
Step 4
Sauté the strips of zucchini with salt, pepper, and 1 tablespoon of oil until browned and tender.
Step 5
Use an immersion blender to purée the anchovies, 2 tablespoons of oil (25 ml), and 1 tablespoon of warm water. Strain the anchovy dressing to remove any bone remnants.
Step 6
Heat 1/2 inch (1 cm) of oil in a skillet until it is shimmering. Meanwhile, quickly whisk together the batter ingredients in a large bowl.
Step 7
Lightly flour the blossoms, dip them in the batter, and fry them in small batches.
Step 8
With a slotted spoon, transfer the blossoms to paper towels to drain. Sprinkle with salt and transfer to individual serving plates.
Step 9
Serve the squash blossoms with the zucchini, drizzling the anchovy dressing over the top.
Tips
- Use fresh and high-quality ingredients to ensure the best flavor and texture.
- Don't overfill the squash blossoms, as they can tear easily.
- If you can't find squash blossoms, you can substitute with other types of flowers or leaves.
- To make the dish more substantial, serve it with a side of pasta or polenta.
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