Sciuriddi is the Calabrian name that Italy’s national PAT list sets beside Frittelle di fiori di zucca. That pairing is the reason to pause: not a vague flower fry, but a named southern fritter with an official Italian label and a local one.
A Reggio Calabria guide puts the dish in early summer, when squash blossoms are ready to fry. The batter is not a plain flour coat. Pecorino goes into the mix around the flowers, and courgette is sliced thin, so each piece carries cheese, vegetable, and blossom together in the hot oil.
If you meet the names in a list or a kitchen, keep both: Frittelle di fiori di zucca and Sciuriddi. The useful cue is the early-summer batter with pecorino and thin courgette, not a generic blossom fritter. From there, other Calabrian PAT dishes sit on the same register for anyone following the region’s listed foods.