Fiori di Zucca Fritti con Ricotta — Roman Fried Zucchini Blossoms

Gently open each zucchini blossom and pinch out the pistil (the central column) without tearing the petals. Leave the stem on — it keeps the flower intact during frying.

Combine ricotta, Parmigiano, and finely torn mint in a bowl. Mix until smooth and season lightly with salt. If the ricotta is wet, drain it through a fine-mesh sieve for 10 minutes first.

Transfer the ricotta mixture to a piping bag or a zip-lock bag with a small corner snipped. Pipe about 1 tablespoon of filling into each blossom, then lay half an anchovy fillet alongside the ricotta inside each flower.

Gently twist the petal tips closed to seal each blossom. Don't compress — just enough to keep the filling contained. Do not stuff more than 20 minutes ahead.

Pour the frying oil into a deep heavy-based saucepan to a depth of at least 6 cm. Heat over medium-high to 175–180°C and monitor with a thermometer throughout cooking.

Make the batter now, not earlier. Whisk flour with a pinch of salt in a bowl. Pour in the ice-cold sparkling water and stir briefly — the batter should be thin and lumpy; do not try to smooth it out. In a separate bowl, beat the egg white to soft peaks, then fold it into the batter.

Dip each blossom into the batter, letting excess drip back into the bowl, then lower it into the oil stem-first. Fry 3–4 blossoms at a time — more and the temperature drops. Cook 2–3 minutes, turning once, until the coating is golden and lightly blistered.

Remove with a slotted spoon and drain briefly on a wire rack or paper towel. Let the oil return to 175°C before the next batch.

Season immediately with a pinch of fine salt and serve hot with lemon wedges. These do not hold — eat them straight from the pan.