Fiori di Zucca! 
(Zucchini Flowers!)

Every summer in early to mid August one of my most favorite delicacies are in season, Fiori di Zucca, or Zucchini flowers. So what the hell is a Zucchini Flower? Well, before the fruit or vegetable grows on the plant or tree, a flower is first formed and the fruit or vegetable grows out of that flower. In the case of Zucchini, or any squash for that matter, the flowers are large and yellow-colored. They must be picked early in the morning while they’re still open (usually before 7:00 a.m.). Then you clean them by removing the stamen very carefully and rinsing them in running cold water. And if you can do that without breaking them, you’re a pro! If you happen to get your hands on some Fiori, here’s a great recipe. You can make them plain or stuffed. Buon Appetito!!!

20

Zucchini Flowers, cleaned

Parmesan Batter

20		Zucchini Flowers, cleaned
8	oz.	All Purpose Flour
1/2	tsp.	Salt
1/4	tsp.	White Pepper
1	cup	Grated Cheese (Romano, Parm, etc…)
1		Egg
1 1/2	Cups	Tepid Water

Ricotta Filling

1	lb.	Chellino Ricotta, drainer well
1	cup	Grated Cheese (Romano, Parm, etc…)
1		Egg Yolk
1/2	tsp.	Salt
1/4	tsp.	White Pepper

For the batter, mix all of the ingredients together until smooth. It should be the consistency of thin pancake batter. Refrigerate for 2 hours or more.

For the filling, beat all the in ingredients together. You can fill the flowers by using a pastry bag or a plastic bag with the end cut off. Dip the filled (or plain) flowers into the batter and GENTLY lay them into hot oil (approx. 350°). Fry the flowers until brown on both sides. Remove them from the oil and allow them to drain on paper towels for a few minutes.

I’m craving them just writing this! Buon Appetito!!