In the Italian region of Lazio, fried pumpkin flowers generally contain an anchovy.
Try this “heretic” version containing tuna eggs, which you’ll probably prefer to the official recipe.
Carefully clean the pumpkin flowers and remove the pistil. Fill them with ricotta, seasoned with some salt and pepper, and a slice of tuna eggs, then wrap the flower top.
Prepare the dough with 2 spoons of flour and water, approximately 180 g or as needed to obtain a soft mixture.
Soak flowers and fry them immediately in hot frying oil.