Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
YIELD Makes 4 if served as appis
INGREDIENTS
  1. For tomato sauce:
    • 1 garlic clove, minced
    • 1/4 teaspoon hot red pepper flakes
    • 2 tablespoons olive oil
    • 1 1/2 pound plum tomatoes, finely chopped
    • 1/2 cup water
    • 1/2 teaspoon sugar
  2. For squash blossoms:
    • 1 cup whole-milk ricotta (preferably fresh)
    • 1 large egg yolk
    • 1/2 cup cooked rice
    • 1/4 cup finely chopped mint
    • 2/3 cup grated Parmigiano-Reggiano, divided
    • 12 to 16 large zucchini squash blossoms
    • 1/2 cup plus 1 tablespoon all-purpose flour
    • 3/4 cup chilled seltzer or club soda
    • About 3 cups vegetable/canola oil for frying or you can steam these
  3. Special Equipment
    • A deep-fat thermometer

PREPARATION

  1. Make tomato sauce:
    1. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
  2. Prepare squash blossoms:
    1. Stir together ricotta, rice, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
    2. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
    3. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
    4. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.