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Fiori di Zucca Fritti

Delicate, seasonal, and full of flavor—squash blossom season has arrived!

Lightly fried and filled with a creamy blend of cheese and fresh herbs, each blossom is finished with a touch of our Truffle Honey for an irresistible sweet-savory bite.

A true early summer delicacy!

DIFFICULTY:

Medium

TIME:

SERVES:

INGREDIENTS

- 12 Squash Blossoms
- 1 cup Ricotta cheese (drained)
- 1/4 cup grated Pecorino Romano Cheese
- Zest of 1 large lemon
- 1 Cup fine rice flour
- 1/2 cup cold sparking water
- 1 pinch of baking soda
- About 4 cups of vegetable oil
- Salt & Pepper
- Sabatino Truffle Honey
- Chive Blossoms

METHOD

1

Drain Ricotta: Let ricotta sit in a fine mesh strainer for 15–30 minutes to remove excess moisture.
2

Prep Blossoms: Gently remove pistils, rinse under cold water, and pat dry.
3

Make Batter: Whisk together rice flour, salt, a pinch of baking soda, and cold sparkling water until smooth. Chill until ready.
4

Make Filling: Mix drained ricotta with grated Pecorino, lemon zest, salt, and pepper until creamy. Transfer to a piping bag or use spoons.
5

Fill Blossoms: Pipe filling into each blossom halfway, then gently twist the petals to seal.
6

Heat Oil: Heat oil to 350°F (180°C) in a deep pot. Test with a toothpick—bubbles mean it's ready.
7

Fry: Dip filled blossoms in batter, let excess drip, and fry 2–3 minutes per side until golden. Work in batches.
8

Finish: Drain on paper towels. Serve warm with Sabatino Truffle Honey and flaky salt.