How to Make Roman Fried Zucchini Blossoms
Recipe for typical Roman fiori di zucca
Beautiful bright yellow zucchini blossoms are a common sight at Rome’s markets and are a staple ingredient in many local dishes including this delicious recipe that sees them stuffed with mozzarella and anchovy and deep-fried in a light batter until golden.
Known locally as ‘fiori di zucca’ these stuffed, deep-fried flowers are a popular antipasto served in pizzerias and takeaway shops across Rome. However, if you can get your hands on these gorgeous flowers, why not make this traditional Roman recipe at home with our authentic family recipe?
The batter below is light and airy so if you have some leftover also try coating a few fresh sage leaves and quickly frying for a fabulous aperitivo snack.
Fiori di Zucca
250ml ice-cold sparkling water (it is very important for the water to be sparkling and very cold)
100g all-purpose flour
50g corn starch
pinch of salt
10-12 zucchini blossoms
6 anchovy fillets
Vegetable oil, for frying
First, make the batter. In a bowl, whisk together the flour, corn starch, water, and salt until the mixture is smooth. Set aside covered for about 15 minutes while you prepare the flowers.
Note: The flowers are very fragile, so handle them with care since the petals can tear easily. Carefully remove the pistils and set aside.
Prepare the stuffing by cutting the mozzarella into strips and leave it to drain to remove the excess water. Chop each anchovy fillet in half.
Place some mozzarella and half an anchovy inside each flower and gently twist the tips of the petals to seal.
Heat the vegetable oil in a large pan until very hot. One by one, dip the flowers into the batter then drop them into the hot oil. Fry each one for a couple of minutes until golden and crunchy.
Place the cooked flowers onto kitchen towel to absorb the excess oil then sprinkle with salt before serving.