Perhaps you’ve seen his mouthwatering creations on Instagram or you’ve been to Rezdôra, his Italian restaurant in NYC. Either way, whether you know chef Stefano Secchi’s work or this is your introduction, prepare to be blown away by this special meal.
Secchi describes this recipe for zucchini blossom fritto as a “a contemporary view of classic fried zucchini flowers.” It’ll definitely take a little work, but if you’re up for it, the end result is a unique and delicious dish that’s guaranteed to wow anyone you invite over for dinner.
“This is a classic we serve at Rezdôra when zucchini flowers are in season,” Secchi says. (In case you’re unfamiliar, those are the delicate, yellow flowers that grow from your favorite summer squash plants.) As for the secret to making this recipe sing? “The key is to fry everything when very cold for best results,” Secchi explains.
And before you dive into whipping this up, we also can’t forget that Secchi is one of the many amazing food creators participating in this year’s Summer in the City event from City Harvest, which offers incredible food and activities to immerse guests in the delights of travel to all corners of the globe. It’s happening in New York City on June 11 — get more info (and tickets!) right here.
Stefano Secchi’s Zucchini Blossom Fritto Recipe
- Yield: About 25-30 flowers
- Active Prep: 15 minutes
- Inactive Prep: 2 hours (to let flowers rest, coated in fridge)
- Ease of Preparation: medium
Roasted Zucchini Puree
Ingredients
- 3 cups zucchini (250g), cut in half
- 1 bunch fresh Italian parsley (45g)
- 2 tbsp (8g) extra virgin olive oil + another 3 tbsp (12g) later in prep
- 1 tbsp kosher salt (10g), adjust to taste
Instructions
1. Slice zucchini in half. In a medium pan, under medium heat, sear the zucchini face down in extra virgin olive oil until golden brown and cooked all the way through (you may have to flip to finish cooking on the other side). Reserve and let cool.
2. Meanwhile, in another sauce pot, have boiling, salted water ready (and an ice bath in a separate bowl), blanch parsley for 15 seconds, then shock in ice water.
3. Add all ingredients to a blender and blend zucchini (with 2 tbsp EVOO) until smooth. Pass through fine chinois.
Blossom Ripieno
Ingredients
- 2 cups good quality ricotta (200g), drained well
- 1 cup roasted zucchini puree (100g) from the instructions above
- 1 1⁄2 cups Parmigiano Reggiano (100g)
- Lemon zest
- 1 tbsp kosher salt (7g), adjust to taste
- 20 large zucchini blossoms, stamens inside the flower removed
Instructions
1. In a large bowl, add all ingredients (except the zucchini flowers) and mix well. Adjust seasoning with kosher salt to taste.
2. Add the mixture to a piping bag and fill each zucchini blossom with about a golf ball-sized portion of the filling.
Blossoms Dredge
Ingredients
- 2 tbsp cornstarch (10g)
- 2 tbsp 00 flour (10g)
Instructions
1. In a separate bowl, add the cornstarch and 00 flour, mix well.
2. Dredge the filled zucchini flowers in the cornstarch mixture and twist to close the flour. Add to a sheet rack and refrigerate.
Batter Recipe
Ingredients
- 1 cup and 2 tbsp corn starch (150g)
- 2 tbsp 00 flour (15g)
- 3⁄4 tbsp baking powder (8g)
- 1⁄2 cup water (115g)
- 1⁄8 cup vodka (30g)
- 3⁄4 tbsp kosher salt (5g)
Instructions
1. Have a large pot of neutral oil (sunflower or grapeseed etc.) on medium heat at 375 degrees ready.
2. Weigh out all dry ingredients and wet ingredients separately. Mix the dry ingredients with the wet and whisk well.
3. Dip the stuffed blossoms and fry at 375 until crispy (about 1 1⁄2 minutes).
4. Remove from the oil and drain on a rack with a paper towel, season immediately with kosher salt and eat as soon as possible.
