Frittelle di fiori di zucca con 'nduja
Frittelle di fiori di zucca con 'nduja are a specialty of Riviera dei Cedri in Calabria, where the flavors of the sea and land meet in local cuisine. Delicate flowers filled with creamy ricotta and spicy 'nduja, wrapped in a crispy and golden batter. A dish that captures the essence of Calabrese tradition, perfect as an appetizer or finger food.
Preparation
- 1
Gently clean the fiori di zucca by removing the internal pistil with wet hands, taking care to keep them intact.
- 2
Prepare the filling by mixing fresh ricotta with crumbled 'nduja in a bowl, adding salt and black pepper. Mix well until you achieve a homogeneous and creamy mixture.
- 3
Using a small spoon or pastry syringe, fill the fiori di zucca with the ricotta and 'nduja mixture, being careful not to tear them.
- 4
Prepare the batter by pouring flour into a bowl, then add the egg, salt, and cold water. Mix until you achieve a smooth, lump-free mixture with the consistency of crepe batter.
- 5
Heat the seed oil in a deep pan or pot to approximately 170-180°C.
- 6
Dip the filled flowers into the batter, turning them gently to coat them completely.
- 7
Fry the flowers 2-3 at a time in the hot oil until they become golden and crispy, approximately 2-3 minutes per side.
- 8
Remove the frittelle with a slotted spoon and let them drain on absorbent paper.
Chef's Tips
Clean the fiori di zucca just before using them and store them in the refrigerator to keep them fresh. Make sure the oil is sufficiently hot before frying, otherwise the batter won›t be crispy. Serve the frittelle while still warm to best appreciate the contrast between the crispy exterior and the creamy filling.