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Squash blossoms (fiori di zucca)

Fried Squash Blossoms – the Quintessential Italian Summer Appetizer

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There’s something magical about summer in Italy. The promise of beachside holidays, the abundance of seasonal fruits and vegetables, and the long days that ease into warm nights, setting the stage for a long aperitivo or an al fresco dinner. If you happen to be in Italy during this time, chances are you’ll find “fiori di zucca fritti” (fried squash blossoms) on the menu.

These delicate, golden flowers are often served as an antipasto (appetizer) or during aperitivo (aperitif). And true to Italian culinary tradition, they are as simple to prepare as they are delicious.

What sets this Italian delicacy apart is the unexpected hint of umami flavor given by the anchovies nestled within the filling. Looking for a vegetarian twist? Try replacing the anchovies with a couple of chopped olives or sundried tomatoes!

Fried squash blossoms (Fiori di zucca fritti)

Famiglia Ruffoni

Servings

6 - 8

Cuisine

Italian

Category

Appetizers

Fried squash blossoms (Fiori di zucca fritti)

Ingredients

  • 20 squash blossoms

  • 1 cup / 200 g of ricotta cheese

  • 10 oil-packed anchovy fillets

  • Light olive oil for frying (see notes)

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  • 1 cup / 125 gr of all-purpose flour

  • 2 large eggs

  • 7/8 cup / 200 gr of light beer (see notes)

  • 2 tbsp of extra virgin olive oil

  • salt

Instructions

  1. Start with the batter, as it’ll need to rest for a bit.
    In a bowl, combine two egg yolks (reserving the egg whites), oil, and two tablespoons of beer with sifted flour.

  2. Whisk the mixture, gradually adding the remaining beer and a pinch of salt.

  3. Work the batter until smooth and free of lumps. Then cover the bowl with cling film and let it rest in a warm place for two hours.

  4. After two hours, whip an egg white and gently fold it into the batter.

  5. Now it’s time to prepare the zucchini flowers. Carefully remove the internal pistil from each zucchini flower, trying to keep the flowers intact. Wash the flowers gently, and leave them to dry on a clean kitchen cloth.

  6. Cut the anchovy filets in half and fill each zucchini flower with half of an anchovy.

  7. In a bowl, season the ricotta with salt and pepper, and mix well until smooth and free of lumps. Fill each flower with the seasoned ricotta about 2/3 of the way - you can do this with a spoon, but a piping bag will make the job faster and less messy!

  8. Gently twist the tips of the petals to enclose the filling.

  9. Heat a Chef Pan or Braiser with plenty of oil until it reaches frying temperature (approx 350F or 170C)

  10. Dip one stuffed flower at a time into the batter, ensuring it's well-coated, then carefully drop it into the hot oil.

  11. Fry a few flowers at a time until golden, turning them occasionally for even cooking. It’ll only take a couple of minutes!

  12. Use a spider skimmer or slotted spoon to transfer the fried flowers to absorbent paper to drain excess oil.

  13. Keep the fried flowers warm as you fry all the batches, then serve immediately.

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Famiglia Ruffoni

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.