All the zucchini flowers are peeking out from under the leaves right now. Fry them up Italian-style with this recipe from chef Rosario Caputo.
Zucchini blossoms, spinach and garlic can all be purchased from Peas on Earth at the Old Strathcona Farmers’ Market.
–Rosario and Lisa Caputo, Cibo Bistro
| 8-12 | zucchini blossoms (depending on size) |
Gently clean the blossoms with a dry brush or a damp paper towel to remove any dirt. Do not rinse blossoms under water.
Ricotta Filling
| 1 L | ricotta cheese |
| 4 lbs | fresh spinach |
| 3 cloves | garlic, chopped |
| 1 T | fresh lemon juice |
| ¼ c | dry white wine |
| salt and pepper to taste | |
| 2 T | olive oil |
| 4 L | vegetable oil or grape seed oil |
| 100 g | grated Parmigiano or pecorino cheese |
Heat olive oil in a large saucepan on medium heat add garlic and sauté until clear, add spinach, white wine and lemon juice and sauté just until spinach is wilted. Take off heat and let cool, once cool add your sautéed ingredients to your ricotta cheese and stir until evenly combined. Season to taste.
Take your cleaned blossoms and gently stuff the middle with cheese mixture (hands work best as blossoms are delicate) leaving enough room at the tip to twist the end to seal. Place stuffed blossoms on a bake sheet lined with parchment paper.
Batter
| 2 c | flour |
| 1 can | ice cold soda water as needed |
Pour flour into a large mixing bowl and whisk in soda water. Stop adding liquid when batter is the consistency of a thin pancake mix. (You won’t use the entire can, you want to be able to coat each blossom lightly.)
Heat oil in a large pot until it is between 315–350ºF. Holding each blossom by the stem, dip into the batter one at a time, then lower into the hot oil with a back and forth motion, then slowly release into oil. Depending on the size of your blossoms, cook 2 or 3 at a time in order to not to overcrowd the pot and cool the oil. Using a large fork or slotted metal spoon gently turn the blossoms until they are evenly cooked and golden brown. Remove from oil and place on paper towel to absorb extra oil. Plate blossoms and finish with grated cheese. Serve immediately.
Blossoms can be stuffed ahead of time and refrigerated or fried right away. Blossoms should be stuffed the day you plan on frying them; the filling can be made a day in advance and refrigerated.