The window of opportunity to harvest and enjoy zucchini flowers is relatively small and always signals the start of the summer for us. As proud owners of an orto, we are acutely aware that the blooms need to be picked to prevent the zucchini from becoming too large and falling over into marrow territory where they seem somehow to lose all of their joy. Instead of tasting fragrant or floral, zucchini flowers have a very mild flavour and once fried, they have the ability to melt in the mouth.
Throughout Italy, zucchini flowers are stuffed and it really just depends on where you are as to the filling. Being in Tuscany, we opt for ricotta with a little pecorino and a hint of lemon. You can replace the lemon with your favourite fresh herb – oregano or sage works particularly well. The success of this recipe depends on the freshness of the flower and the lightness of your batter – it is an art worth perfecting.
Serves 4 as part of an aperitif
Ingredients
– 16 zucchini flowers
– 300g fresh ricotta cheese
– 100g finely grated pecorino cheese6 zucchini flowers
– Lemon zest
– 60g plain Flour
– 150ml sparkling water
– A couple of ice cubes
– Seasoning to taste
– 3cm of Montecalvi Extra Virgin Olive Oil in a medium sized deep pan
Method
Begin by washing the zucchini flowers gently under gently running cold water. Carefully snap out the stamen from inside the flower and also remove any spiky tendrils on the outside of the petals. Arrange your flowers on kitchen paper to dry.
Meanwhile, blend the ricotta with the grated pecorino in a bowl until you have a soft cream. Season to taste and then add a little lemon zest (depending on how much you like lemon – a few bold grates usually does it). Then open the flower petals and start to fill the inner cavity taking care not to over fill. Close the tips of the petals so that the filling remains in place.
To make the batter, mix the flour with a pinch of salt and the sparkling water – this tends to make a lighter, tempura-style batter that we prefer. Once smooth, add in a couple of ice cubes because a cold batter allows less oil to absorb during frying.
Warm your extra virgin olive oil in a deep pan and when it is hot, flower by flower, you drop them in to your batter mix to coat fully and then carefully drop them into the hot oil to fry. Allow the petals to develop an external crust and take on some colour before turning in the pan. Then when each flower is done on both sides, lift out of the pan with tongs and leave to drain on kitchen paper. You may manage to fry 4-6 at a time, but don’t overcrowd, it doesn’t take long.
Serve with a chilled glass of Montecalvi Rosato and be immediately transported to the summer.
