Author Notes: There is not a more delicate, succulent, savory summer treat than the blossoms that arrive with young zucchini.
Zucchini blossoms are considered a delicacy in many part of the world. In Mexico, the flower is featured in sopa de flor de calabaza and quesadillas de flor de calabaza. The Greeks fill zucchini blossoms with feta, rice or meat and baked in tomato sauce. In Italy there are many different dishes that feature zucchini blossoms, but the best known is fiori di zuccca fritti, or batter-fried zucchini blossoms.
Summers in Italy, when the zucchini harvest is at its peak, there are more zucchini blossoms than one knows what to do with. Mothers and grandmothers gently fry them in their kitchens for their children and grandchildren, pizzerie and trattorie offer them as appetizers on their menus. The flower’s mild zucchini flavor and creamy texture, offset by the light and crispy batter-fried exterior, is something you must experience to fully understand.
In Rome, fiori di zucca fritti has become one of the city’s signature dishes. While the blossom is filled with different ingredients in different parts of Italy – ricotta or prosciutto di parma, for example – fiori di zucca fritti alla romana are filled with a single strip of mozzarella, and a thin anchovy. —DueSpaghetti
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