Few places do fried food to the level of Rome.
When you travel to Italy, you, like us, will likely fall in love with the street food and snacks, be it focaccia in Genoa or granita in Sicily.Â
But when it comes to the fried foods reign supreme it comes to eating in Rome. From the suppli to the Animelle fritte (sweetbreads), and the Carciofi alla giudia (fried artichokes) to (our fave) fried zucchini blossoms, it’s hard to cross a menu that doesn’t have at least one thing fried.
We’ve long stuffed zucchini blossoms with ricotta (blended with herbs and lemon zest) but this way, with mozzarella and anchovies, is bold and unapologetic, a lot like Rome. And until we don’t get back to Rome, we will be making this {Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers recipe.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers Recipe
Ingredients
For The Batter:
- 1 cup all-purpose flour
- 1 1/2 cups Chilled club soda or seltzer water
- Sea salt for garnish
For The Filling:
- 4 ounces low-moisture mozzarella cheese small dice
- 1/4 cup Parmigiano Reggiano cheese
- 3 anchovy fillet cut into four pieces
- Neutral oil (like canola, grapeseed, or peanut oil) for frying
For Garnish:
- 2 lemons cut into quarters, for garnish
- Italian Salsa Verde for serving
Instructions
- Make The Batter: Combine flour, sparkling water, and a pinch of salt in a large mixing bowl and whisk to combine. Set the batter aside to rest at least 10 minutes. Meanwhile, fill a heavy-bottomed saucepan with oil to a 1-inch depth and heat to 350°F.Â
- Clean The Zucchini Blossoms:Â Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Using a damp paper towel, carefully remove any dirt from the petals.
- Fill The Blossoms:Â Mix together the cheeses and anchovies and fill each blossom with the mixture. Holding the blossoms by the flower tips, dip them in the batter until well coated. Let the excess batter drip off and place on a wire cooling rack (set over a plate or in a rimmed baking sheet) until ready to use. Repeat to coat all the flowers.Â
- Fry The Blossoms: When blossoms are ready and oil is heated, carefully add some blossoms to the oil (do not overcrowd the oil — just cook 2 to 4 blossoms at a time). Cook about 4 to 5 minutes per batch until the blossoms are golden brown.Remove with a spider strainer or a slotted spoon to a paper towel-lined plate, season with a pinch of sea salt and a squeeze of lemon. Repeat to cook all the blossoms then serve immediately as is or with the salsa verde passed on the side.
