Crispy and tasty deep-fried battered zucchini flowers. How delicious are zucchini flowers! It’s just a pity that their season is always too short, so it’s better to take advantage and prepare lots of tasty little recipes. The perfect recipe for preparing zucchini flowers is to stuff them and deep-fry them after dipping in a light batter. I don’t fry often, but today was just perfect for a delicious frying session of zucchini flowers. I filled them with mozzarella and a small fillet of anchovies in oil, then prepared a light batter with strictly icy sparkling water. The result is super crispiness that wins over at the first bite and a truly irresistible tasty and cheesy filling. The recipe is simple, simple, even for the most inexperienced in the kitchen, and a guaranteed success. And I assure you that by following this recipe, you will eat the best Roman-style stuffed zucchini flowers you’ve ever tasted. So let’s hurry to the kitchen and prepare the zucchini flowers in batter together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop, Deep-frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 235.78 (Kcal)
- Carbohydrates 11.77 (g) of which sugars 0.15 (g)
- Proteins 7.68 (g)
- Fat 17.88 (g) of which saturated 5.02 (g)of which unsaturated 12.02 (g)
- Fibers 1.89 (g)
- Sodium 387.15 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Zucchini Flowers
- 12 zucchini flowers
- 6.35 oz mozzarella
- 6 fillets anchovies in oil
- 0.75 cup sparkling water (cold)
- 0.75 cup flour
- to taste salt
- 1/2 teaspoon baking soda
- 1.5 cups corn oil (for frying)
How to Prepare Zucchini Flowers in Batter
Clean the zucchini flowers. Cut off most of the stem, detach the lateral growths at the base of the flower itself. Gently open the flower and remove the internal pistil. Rinse them now gently under running water and then let them dry on a cloth.
Cut the mozzarella into sticks and the anchovy fillets into two parts. Gently insert a piece of mozzarella and one of anchovy into each zucchini flower.
Close the flower by gently wrapping the tips. Prepare them all in the same way.
Prepare the batter. Pour the flour into a bowl. Add a pinch of salt and half a teaspoon of baking soda. Gradually pour in the cold sparkling water, stirring with a whisk to prevent lumps. You should obtain a thick and smooth batter.
Heat ample corn oil in a small deep pan. Dip the stuffed flowers in the batter and then immerse them in hot oil.
Fry a few at a time so that the oil temperature doesn’t drop too much. Let them brown first on one side and then on the other. Remove and let them drain on kitchen paper sheets.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover Fried Flowers, store them for one day in the fridge. You just need to reheat them for a few minutes in the oven or microwave. Although frying is always better eaten hot and freshly made
For a gluten-free recipe, you can replace the white flour with rice flour
This recipe is not suitable for baking or air frying
Don’t miss also the recipe for Zucchini Fritters
