Fried Stuffed Zucchini Flowers (Fiori di Zucca Fritti)
Fiori di zucca fritti Say it: FYOH-ree dee ZOO-kah FREE-tee
Fiori di zucca fritti are a beloved summer appetizer from the regions of Lazio and Campania in Italy. Delicate zucchini (courgette) blossoms are gently stuffed with a simple filling of mozzarella and salty anchovy, dipped in a light batter, and deep-fried until golden and crisp. The contrast between the crunchy exterior, melting cheese, and savory anchovy makes them irresistible. They are traditionally eaten hot as part of an antipasto spread or street-food snack during the warm months when the flowers are at their freshest.
Fried Stuffed Zucchini Flowers (Fiori di Zucca Fritti)
Fiori di zucca fritti
Pronounced FYOH-ree dee ZOO-kah FREE-tee
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Gently rinse the zucchini flowers under cool water and pat dry with paper towels. Carefully open each flower and remove the pistil or stamens from inside without tearing the petals.
Place a small stick of mozzarella and half an anchovy fillet inside each flower. Twist the petals closed at the top to seal in the filling. Set aside on a plate.
In a medium bowl, whisk together the flour, cold sparkling water or beer, and salt until a smooth, thin batter forms. It should have the consistency of heavy cream. Refrigerate for 10 minutes.
Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 3 inches (7.5 cm). Heat over medium-high until it reaches 350°F (175°C).
Working in small batches, dip each stuffed flower into the batter, letting excess drip off, then carefully lower into the hot oil.
Fry for 2-3 minutes, turning once, until the batter is golden and crisp and the cheese just begins to melt. Do not overcrowd the pot.
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still hot.
Serve immediately while crisp and hot, with lemon wedges for squeezing.
Regional variants
In some Roman versions the anchovies are omitted for a vegetarian version, or a little fresh ricotta is added to the mozzarella. Modern adaptations sometimes include herbs like basil or a touch of grated lemon zest in the filling.
Cook's notes
- Use the freshest zucchini flowers possible; they should be bright orange and fully open but not wilted.
- Keep the batter very cold and the oil hot for the lightest, crispiest coating.
- Work quickly once the flowers are stuffed so the mozzarella does not soften too much before frying.
Serve with
Lemon wedges, chilled white wine such as Frascati or Greco di Tufo, or as part of an antipasto platter.
Make ahead and storage
Best eaten immediately after frying. The flowers can be stuffed up to 1 hour ahead and kept in the refrigerator before battering and frying.
