In the Cucina #9

I have a passion for fiore di zucca or zucchini flowers. At Cantina, every few days we would receive a fresh delivery of these golden blossoms, wrapped as delicately as eggs and handled just as gingerly. Whenever i saw them at Campo di Fiore, I wanted to buy them. But for what? I wasn't cooking in my penthouse and if I bought them, it would be only to ogle their loveliness. I wanted them any way -- stuffed with cheese, or meat or potatoes or simply dredged in flour or cornstarch and quickly fried and used as a garnish for Cacio e Pepe or rissoto. I've only ever experienced fiore di zucca fried, which is just fine with me. 

Zucca means squash (they call pumpkins zucca in Italy), so zucchini is the diminutive of zucca. Zucchini, botanically, are a fruit (like tomatoes and cucumbers -- it has to do with ovaries and flowers and seeds and stuff), but are always referred to as vegetables. Sometimes you'll find small zucchini still attached to the flowers or the bigger blossoms on stalks from male plants). Any variety squash blossoms are perfect for all recipes. 

Here are two recipes -- one stuffed, as when I ate them in a restaurant in the Jewish quarter and fried simply, as a necessary garnish, at Cantina del Vecchio.

Fiore di Zucca (Fried) 
Zucchini flowers

Cornstarch

Vegetable oil for frying
Place a grate or many layers of paper towel over a baking sheet. Set aside.

Heat about 1/2-inch of oil in a large skillet over medium-high heat. The oil must be quite hot (rippling) or the flowers will be soggy.

Pinch-out the pistils or stamens (the things sticking up, if any, in the centers of the flowers). Dredge the flowers in cornstarch.  Drop the flowers in the oil and and fry, quickly, until golden. Carefully remove the flowers with a slotted spoon or tongs and transfer to the prepared baking sheet. Drain well. Use at room temperature as a garnish (topped our caccio e pepe with the flowers) on just about anything from salad to pasta. 

Ricotta Stuffed Zucchini Flowers

12 large (male) or smaller (female) zucchini blossoms
1 cup of ricotta cheese
1 large egg
1/2 cup of freshly grated Parmesan cheese
3 Tbsp. chopped fresh basil
1 Tbsp. fresh chopped parsley

1/2 tsp. saltVegetable oil for frying

Batter:

3/4 cup flour

1 cup sparkling water or club soda

Place a grate or many layers of paper towel over a baking sheet. Set aside.

Pinch-out the pistils or stamens (the things sticking up, if any, in the centers of the flowers). 

Combine the filling ingredients in a small bowl and mix well. Add additional salt to taste. 

Combine the batter ingredients in another bowl and whisk well.  Set aside.

Using a teaspoon or a pastry bag, fill or pipe the filling into the zucchini flowers. Pinch and twist the flower tops lightly to enclose the filling. 

Heat at least one-inch of oil in a large saucepan over medium-high heat. The oil must be quite hot (rippling) or the flowers will be soggy.

Dip the filled flowers upside down (holding the stem ends) into the batter and fry them until golden. When cooked, place on the prepared baking sheet. Serve immediately, or rewarm before serving. Makes 4 appetizer portions.