Battered Zucchini Blossoms: the Easy and Quick Recipe perfect for a tasty appetizer or homemade aperitif! At my home, they have always been prepared with a very simple batter, the one my mother used: just water and flour, nothing more. It’s a typical recipe of the rural tradition, created precisely not to waste anything from the garden. The zucchini blossoms, so beautiful and delicate, were picked fresh and immediately fried, perhaps to accompany a simple lunch or summer dinner. In the more classic version, a piece of anchovy is also added inside to give more flavor, but since not everyone at my home likes it, I prepare them without, making them perfect even for the vegetarian kitchen. Of course, those who want can always add it! Usually, I don’t buy the blossoms specifically, but use those attached to fresh zucchini: they may be less regular, but just as delicious. Just yesterday, with the first Romanesco zucchinis from the garden, we prepared them for a truly delicious aperitif!
Before moving on to the recipe, let’s remember other tasty vegetables that can also be served as appetizers
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 blossoms
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8 zucchini blossoms
- 1 mozzarella (medium size)
- 1 1/4 cups all-purpose flour
- salt
- 1/2 glass white wine
- 1 cup + 1 tbsp cups water
- vegetable oil (for frying)
Tools
- 1 Pot
Preparation
The first thing to do is to prepare the batter. In a large bowl, pour the flour, add a pinch of salt, and then start diluting with some wine and the necessary water, mixing with a whisk or fork. We need to obtain a smooth and rather fluid batter, like the one you see in the photo. At this point, let’s put it in the freezer to rest while we deal with the blossoms: this way, it will be nice and cold at the time of frying, and the result will be even crispier!
Now let’s prepare the blossoms. First, gently remove the internal pistil, then rinse them carefully under running water to remove any residue. Once cleaned, open them well on the table one by one, so it will be easier to stuff them. Inside, we put a piece of mozzarella and then roll them on themselves, just like a small roll.
Finally, we just have to fry them. Heat the oil in a pan with high sides, and to know if it’s ready, you can do the toothpick test: if you see bubbles forming immediately around it when immersing, the oil is at the right temperature. At this point, take the stuffed blossoms one at a time, dip them in the batter, and coat them well. With the help of a fork, try to lift them as compactly as possible and immediately plunge them into the boiling oil. Don’t worry if you use the fork to help close them well while passing them in the batter: during frying, they will remain closed, and the mozzarella won’t come out.
NOTES
To make them even tastier and closer to tradition, you can add some anchovy fillets to the filling along with the mozzarella. Their strong taste pairs perfectly with the sweetness of the zucchini blossoms and adds an extra touch to the dish. It’s a little trick our grandmothers used, especially in summer recipes of Roman and Lazio cuisine. Try this variation if you like intense flavors: it will win everyone over at the first bite!
If you enjoyed the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the zucchini blossoms in advance?
Better to fry and enjoy them immediately to maintain crispiness, but you can prepare and stuff them a few hours in advance, keeping them in the fridge until frying time.
What can I substitute for anchovies in the filling?
You can replace them with chopped cooked ham, chopped black olives, or leave them plain with just mozzarella.
