Fiori di Zucca Ripieni
Stuffed Zucchini Blossoms
by James Belardo
The summertime, the sun, the heat, the blossoming of flowers, wait… are those zucchini blossoms? Mmm, I love zucchini blossoms. The ever-so-delicate flavor of the blossoms whisper summer to me and visions of my grandmother flood my mind. We look forward to the special time of year as the blossoms are only available during a short time, in fact. They’re difficult to find in regular grocery stores and rare to find in specialty stores, so if you see them pick up a pack or two. This is seasonal cooking at it’s finest, if you miss the window of opportunity, you miss it until next year.
This recipe for ricotta stuffed blossoms is a classic and one of the most common ways to use the blossoms, other variations include the classic Fritters (Frittelle Fiori d’Zucca), Risotto (Risotto ai Fiori di Zucca), pizza (as a topping) and pasta!
12-24 (or more) fresh zucchini blossoms
Ricotta Mixture (Savory)
1 cup 00 flour
1 cup seltzer, club soda or sparkling water
2/4 tsp salt
Grape seed oil (high temp)
Preparing and Cleaning Zucchini flower blossoms
1. Remove stems, receptacle (base), spiny ‘sepals’ and pistils leaving only the petals.
1. Prepare the Ricotta Mixture and blossoms.
4. Use a medium sized frying pan, fill about 1/4 – 1/2 inches with grape seed oil and set heat to medium/high to achieve 350F (approx.).
5. Serve HOT! If there are leftovers, we suggest you reheat them in an oven.
The Grape Gourmet
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