Roman zucchini with blossom

How to Make Roman Fried Zucchini Blossoms

Traditional Roman recipe for mozzarella-stuffed fried zucchini blossoms

Zucchini blossoms are a gift of nature and Roman zucchini, the ones in the picture, are simply to die for. When they are in season during the summer, local markets overflow with these gorgeous, bright yellow flowers. Romans have a very special way of cooking them and we are sharing the recipe: Mozzarella-stuffed fried zucchini blossoms

In Rome, we like them stuffed with mozzarella cheese and anchovies, we dip them in batter and then deep fry them, one by one. To die for! This has become a classic Roman appetizer as it’s a great way to start your meal. After all, doesn’t it look like nature created them specifically to be stuffed?!


Roman zucchini blossoms

Roman zucchini flowers at the market

The recipe: Mozzarella-stuffed fried zucchini blossoms

First, let’s start with the BATTER. This one is our mom’s classic recipe which she uses to fry pretty much everything that is green. Have you every tried frying sage leaves? She does and uses this batter … Wow!

Mom just uses 4 ingredients to make the batter. As every respectable cook, she gave me a dirty look when I asked for quantities. “You can tell when the batter is ready”, was her answer, ” it must not be too liquid, nor too thick”. So, bearing this important piece of information in mind, the quantities here are very approximate.

1 cup ice cold sparkling water (it is very important for the water to be sparkling and very cold)
1  1/2 cups all-purpose flour
1/4 cup corn starch
pinch of salt

In a bowl, whisk together the flour, corn starch, water and salt until the mixture is smooth. Set aside covered for about 15 minutes.

Note: The flowers are super fragile, so handle them with care since the petals can tear easily. Carefully remove the pistils.

For the STUFFING, the classic recipe calls for mozzarella and anchovies. If you are using fresh mozzarella cheese, remember to chop it up and drain it to remove the excess liquid.

Stuff the blossons 3/4 full, dip in the batter and seal by slightly twisting the tip of the petals.

Gently tossing them, one by one, in hot oil and cook for a couple of minutes, until they are golden brown on both sides.

Sprinkle salt on top of the fried blossoms.

Beware, these crunchy, salty, delicious blossoms are more than addictive. Not to mention that they pair perfectly with a glass of Prosecco or a Spritz.

Mozzarella-stuffed fried Roman zucchini blossoms

Try our recipe for Roman zucchini blossoms


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