Fiori Di Zucca Ripieni Napoletani (neapolitan-style Stuffed Squash Blossoms)
Fiori di Zucca Ripieni Napoletani, or Neapolitan-style Stuffed Squash Blossoms, are a classic dish from the vibrant culinary tradition of Naples. These delicate and flavorful stuffed squash blossoms are a true taste of the Mediterranean, perfect for a special appetizer or light meal.
Ingredients
- 12 fresh squash blossoms
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup sparkling water
- Vegetable oil for frying
Instructions
- Gently rinse the squash blossoms and carefully remove the pistil from inside each blossom.
- In a bowl, mix the ricotta, Parmesan, egg, basil, salt, and pepper until well combined.
- Gently stuff each blossom with the cheese mixture, being careful not to overfill.
- In a separate bowl, whisk together the flour and sparkling water to create a light batter.
- Heat the vegetable oil in a large skillet over medium heat.
- Dip each stuffed blossom into the batter, allowing any excess to drip off, then carefully place it in the hot oil.
- Fry the blossoms in batches for 2-3 minutes, turning once, until golden brown and crispy.
- Remove the fried blossoms and place them on a paper towel to drain any excess oil.
- Serve the Fiori di Zucca Ripieni Napoletani hot, with a sprinkle of salt and a wedge of lemon if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 8g
- Fat
- 7g
Supplies
Skillet Bowls Whisk Tongs Paper towels
Tools
Knife Cutting board
Serving suggestions
Serve the stuffed squash blossoms as a delightful appetizer alongside a crisp white wine or as part of a Mediterranean-inspired meal.
Tips & tricks
For the best flavor, use fresh, high-quality ricotta and Parmesan cheese for the filling.
Cost
$10