You know that question- If you could only eat one food for the rest of your life, what food would you choose? My answer would be these stuffed zucchini flowers or fiori di zucca ripene in Italian. I grew up eating them without the delicious cheese stuffing on the coast in Abruzzo. However, over on the West coast, zucca di fiore are traditionally stuffed with cheese- much preferred!

INGREDIENTS 

[MAKES 18]

18 large zucchini blossoms, stems intact

1/2 cup (4 oz./125 g.) fresh whole-milk ricotta cheese

1/4 cup fresh grated Parmigiano Reggiano or Peccorino Romano cheese

1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour

1 tsp. fine sea salt

1 Tbs. extra-virgin olive oil

1 large egg, lightly beaten

Canola oil for frying

Fried fresh flat-leaf parsley sprigs for serving (optional)

Coarse sea salt for sprinkling

DIRECTIONS

STEP 1 

Remove the stamen from the center of each blossom; wash gently and pat dry the blossoms. In a bowl, mix the ricotta and Parmigiano Reggiano together into combined.

STEP 2

Spoon 1 heaping teaspoon of the ricotta and Parmigiano mixture into the center of each blossom. Twist the tips of the petals closed and set aside.

STEP 3

In a bowl, whisk together the flour and fine sea salt. Add the olive oil, egg, and 2 cups (16 fl. oz./500 ml.) water and whisk to make a batter.

STEP 4

Pour the canola oil into a deep saute pan to a depth of 2 inches (5 cm.). Heat over medium-high heat until it reaches 375 degrees F (190 degrees C) on a deep-frying thermometer. One at a time, gently slip the stuffed blossoms into the batter and turn to coat evenly. Using a slotted spatula, lift the blossoms from the batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry in batches of 4 or 5, spacing them about 1 inch (2.5 cm.) apart and turning once if needed to brown evenly, until golden brown, 1-2 minutes. Using the spatula, transfer to paper towels to drain.

STEP 5

If making the fried parsley garnish, when all of the blossoms are cooked, add the parsley sprigs to the hot oil and fry just until lightly crisped- about 30 seconds. Transfer to the paper towels to drain.

Sprinkle the zucchini blossoms with coarse sea salt and top with parsley (optional). Serve at immediately. Buon appetito!