It’s officially squash blossom season so that means only one thing…I’m making fiori di zucca fritti.

Indulge in these golden zucchini flowers filled with ricotta for a taste of summer perfection. 

Yield 12

Mis en Place

12 Zucchini Flowers

500 G Ricotta, creamy and strained

1 Lemon, zested

Basil, chopped

Mint, chopped

Salt

Batter

1 1/4 C. All Purpose Flour

1 Tbsp. Kosher Salt

12 Oz. Pilsner or Sparkling Water

Oil, for frying

Step 1

Prepare the Filling

Combine the ricotta in a bowl with the zest of 1 lemon, basil and mint, and salt to taste.

Transfer to a piping bag.

Set Aside.

Step 2

Prepare the Batter

Combine flour and salt, pour beer over and whisk well until almost smooth.

Some lumps are ok, don’t over whisk!

Step 3

Fry

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°.

One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, allowing them not to touch.

Cook, flipping once with a slotted spoon, until golden brown, 1 minute roughly on each side.

Transfer to paper towels to drain.

Sprinkle with sea salt and enjoy hot!