A crispy batter that doesn’t need resting and a gooey, flavorful filling make up the Roman-style fried zucchini flowers, a typical dish of Roman cuisine. The traditional recipe uses provatura, a much tastier cow’s milk cheese, but classic mozzarella, though not buffalo, works as well. Roman-style zucchini flowers should be fried and consumed immediately to enjoy their crispiness.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 zucchini flowers
- 10 anchovies in oil
- 7 oz mozzarella
- 4 cups peanut oil
- 1 cup all-purpose flour
- 1 cup soda water (cold)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan
Steps
In a bowl, add the flour and a pinch of salt.
Gradually pour in the soda water and mix with a whisk.
Mix well to eliminate any lumps.
Transfer to the fridge until frying time to keep it cold.
Gently clean the zucchini flowers with a damp cloth and remove the pistil, being careful not to break them.
Ideally, clean them right after picking them in the morning if from your garden, as they are open.
Slice the mozzarella into strips.
Stuff each zucchini flower with a piece of mozzarella and an anchovy.
Close well with the flower’s tips.
Heat the oil to 340°F.
Dip one zucchini flower at a time into the batter, trying to close the ends, and fry immediately.
Cook for a couple of minutes and turn with a fork, being careful not to pierce them.
Drain on absorbent paper and serve hot.
Tips
Refrigeration is not recommended, but they can be frozen after cooling. Once thawed, heat them in a hot oven at 390°F for 5-6 minutes in fan mode.
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