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Fiori Di Zucca Rieni Fritti

Budiono

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Fiori di Zucca Rieni Fritti
Digital art by Anonymous
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

    Squash blossoms

    Fresh squash blossoms

    12
  • Zucchini

    Zucchini

    Medium-sized zucchinis, cut into thin strips

    6 oz (180 g)
  • Anchovies packed in oil

    Anchovies packed in oil

    High-quality anchovies packed in oil

    1 oz (20 g)
  • Extra-virgin olive oil

    Extra-virgin olive oil

    Extra-virgin olive oil for sautéing and frying

    40 ml (including additional oil for frying)
  • Ricotta cheese

    Ricotta cheese

    Fresh ricotta cheese

    11 oz (300 g)
  • Parmigiano Reggiano Sheese

    Parmigiano Reggiano Sheese

    Grated Parmigiano Reggiano cheese

    2/3 cup (60 g)
  • Mint leaves

    Mint leaves

    Chopped fresh mint leaves

    6 Fresh
  • All purpose flour

    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

    Eggs

    Large egg for the batter

    1 large egg
  • Water

    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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