The BATTERED ZUCCHINI FLOWERS are a typical recipe of Roman cuisine. They are a simple and delightful dish, ideal for the summer season. Excellent served as an appetizer, they can also be a very tasty main course. The zucchini flower, with its yellow-orange color, is widely used in cooking, usually fried, to create dishes such as Neapolitan “sciurilli” or zucchini flowers in batter “alla romana.” The squash itself is used both raw and cooked. Cooking methods can be varied, including steaming, frying, or baking.
SEE OTHER RECIPES WITH ZUCCHINI FLOWERS:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 zucchini flowers
- 8 anchovies in oil
- 3.5 oz mozzarella
- 1 cup 00 flour (type 00) or all-purpose flour
- 3/4 cup + 1 tbsp cup water
- 1 tsp active dry yeast (substitute for 10 g compressed fresh yeast)
- 1 tsp sugar
- 3/4 tsp salt
- peanut oil
Tools
- 1 Bowl
- 1 Pan
- 1 Whisk
Steps
Preparing the BATTERED ZUCCHINI FLOWERS is very easy. First, make the batter. Dissolve the compressed fresh yeast (crumbled by hand) in a little room-temperature water taken from the 3/4 cup + 1 tbsp of water you will use for the batter.
In another bowl, pour the flour, add the remaining water and mix with a whisk until you get a smooth, lump-free mixture.
Add the yeast dissolved in the water while continuing to whisk. Also add the sugar and salt and mix again to combine the ingredients.
Cover the bowl with plastic wrap, place it in the refrigerator and let it rest for 30 minutes.
While the batter rests, clean the zucchini flowers. Wash them and gently remove the pistil, being careful not to tear the flower. Then drain them and gently pat dry with paper towels.
Take a flower and stuff it with a small piece of mozzarella (I suggest cutting it beforehand and patting it with paper towels so it loses some of its whey) and an anchovy fillet. Repeat with the remaining flowers.
When you’re done, heat a generous amount of peanut oil in a pan.
When the oil reaches temperature, take the batter out of the refrigerator. The colder the batter is, the crispier the frying will be.
Dip the first zucchini flower into the batter. Turn it well using a spoon and a fork until it is completely covered.
Now begin to fry them on all sides. When they are golden, drain them from the oil and let them drain on paper towels.
Lightly salt and serve the battered zucchini flowers hot.
