Fiori di Zucca Ripieni | Stuffed Squash Blossoms

Fried squash blossoms are, without a doubt, an antipasto that brings Rome to my mind. Before being packed, battered, and fried, these yellow-orange edible blooms are cut from zucchini and other species of spring squashes. Biting into the fried flower reveals a gooey interior that contrasts beautifully with its thin and crispy shell. There is a secret to making these blossoms of dreaminess even more delicious; pair them with a chilled glass of bubbly Centanni Passerina Charmat Brut. The effervescence cuts through the richness of the cheese and compliments the delicate flavors of the squash blossoms.

Receipt Date: March 31, 2021

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

25-30 Squash Flowers, clean the blossoms and remove the pistils

2 pounds Spinach, washed

2 Garlic Cloves, peeled and left whole

1 cup Ricotta Cheese, vegan option: substitute with Kite Hill ricotta

2 cups All Purpose Flour, or Gluten-Free Flour

2/3 cup Cornstarch

2 cups Ice Cold Water

Sea Salt, to taste

Red Chili Pepper or Black Pepper, to taste

Avocado Oil, for frying

Directions

In a skillet on medium heat, sauté the spinach with a drizzle of EVOO, crushed garlic cloves (removed after cooking), a pinch of black pepper or red chili pepper flakes, and salt, to taste. Cook for about 5-6 minutes, stirring occasionally.

Chop the spinach and mix it with the ricotta in a bowl. This is the filling.

Stuff the blossoms with a spoonful of filling.

In a mixing bowl, add the flour and cornstarch, stirring to combine.

Slowly stir in the ice water until you have a reasonably dense batter.

Dip the blossoms in the batter, turning the tips of the petals so that they close over the filling.

Fry a few blossoms at a time in hot vegetable oil for 3-4 minutes or until golden. Drain them on paper towels and sprinkle them with sea salt.

Serve immediately.