Active Time

　　40 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes 4 (first course) or 2 (main course) servings

　　

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

　　

For squash blossoms:

1 cup whole-milk ricotta (preferably fresh)

　　1 large egg yolk

　　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 oil for frying

　　

Special Equipment

A deep-fat thermometer

　　

Make tomato sauce:

Step 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.

　　

Prepare squash blossoms:

Step 2

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

　　

Step 3

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.)

　　

Step 4

Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

　　

Step 5

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.

　　Cooks' Note

　　Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.