📝 About This Recipe
A true jewel of Roman summer, these Fiori di Zucca are delicate zucchini blossoms stuffed with a molten core of mozzarella and a savory hint of anchovy. Encased in a lacy, ice-cold batter and fried to a golden shatter, they represent the perfect balance of garden-fresh elegance and indulgent street food. This recipe captures the essence of an Italian trattoria, offering a bite that is simultaneously crunchy, creamy, and salty.
🥗 Ingredients
The Blossoms
- 12 pieces Zucchini flowers (freshly picked, male blossoms preferred)
The Filling
- 125 grams Mozzarella di Bufala or Fior di Latte (cut into thin batons and drained of excess moisture)
- 6 pieces Anchovy fillets in oil (halved lengthwise)
- 1 pinch Black pepper (freshly cracked)
The Batter (Pastella)
- 1 cup All-purpose flour (sifted)
- 2 tablespoons Cornstarch (for extra crunch)
- 1 cup Sparkling mineral water (ice-cold, straight from the freezer)
- 1/2 teaspoon Baking powder (to ensure lightness)
- 1/2 teaspoon Sea salt (plus more for finishing)
- 2-3 pieces Ice cubes (to keep the batter bowl chilled)
Frying and Garnish
- 1 liter Neutral oil (Peanut or Sunflower oil for high smoke point)
- 1 piece Lemon (cut into wedges)
- 1 pinch Maldon sea salt (for the final touch)
👨🍳 Instructions
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1
Gently clean the zucchini flowers by wiping them with a damp paper towel. Avoid washing under running water as they are extremely fragile.
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2
Carefully open the petals and remove the internal pistil/stamen using small scissors or your fingers, being careful not to tear the base of the flower.
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3
Prepare the filling by slicing the mozzarella into small batons (about 2 inches long) and letting them sit on paper towels for 10 minutes to remove moisture.
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4
Stuff each flower by placing one baton of mozzarella and half an anchovy fillet inside the center of the blossom.
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5
Gently twist the top of the flower petals together to seal the filling inside. Place the stuffed flowers on a plate and refrigerate while you prepare the batter.
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6
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
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7
Slowly pour the ice-cold sparkling water into the flour mixture, whisking gently. Do not overmix; a few small lumps are perfectly fine and contribute to the texture.
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8
Place the batter bowl inside a larger bowl filled with ice to keep it as cold as possible; the temperature shock in the hot oil is what creates the crispy texture.
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9
Heat the oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C). Use a thermometer to ensure accuracy.
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10
Dip each stuffed flower into the cold batter, holding it by the stem (if present) or the base, ensuring it is fully coated but allowing excess batter to drip off.
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11
Carefully lower 3-4 flowers at a time into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy results.
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12
Fry for 2-3 minutes, turning once with a slotted spoon, until the batter is pale gold and very crisp.
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13
Remove with a spider strainer and place onto a wire rack set over a baking sheet to drain. Using a wire rack instead of paper towels prevents the bottom from steaming and getting soggy.
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14
Immediately sprinkle with flaky sea salt while still hot.
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15
Serve immediately while the cheese is molten and the batter is at its peak crunch, accompanied by fresh lemon wedges.
💡 Chef's Tips
Use the coldest sparkling water possible; the carbonation and temperature are secrets to a light, airy crust. If you are vegetarian, omit the anchovy and add a small leaf of basil or a touch of sun-dried tomato for flavor. Ensure the mozzarella is very dry; if it's too wet, the steam will cause the batter to blow off during frying. Do not make the batter in advance; the bubbles in the sparkling water need to be active when the flowers hit the oil. If the batter feels too thick, add a tablespoon more water; it should have the consistency of heavy cream.
🍽️ Serving Suggestions
Pair with a chilled glass of Prosecco or a crisp Vermentino to cut through the richness of the fry. Serve as part of a traditional Italian 'Fritto Misto' alongside fried sage leaves and lemon slices. Accompany with a simple spicy marinara sauce on the side for dipping. These are best enjoyed standing up in the kitchen the moment they come out of the oil! A side of arugula salad with a sharp lemon vinaigrette provides a refreshing contrast.