Few places do fried food to the level of Rome. Here we attempted and succeeded in creating the Fiori Di Zucca Fritti | Classic Italian Fried Zucchini Flowers Recipe which will take you back to Italy.
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. I can’t wait to be back in Rome, but in the meanwhile will remember it by making this {Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers recipe.
Why You’ll Love This Recipe
Italian street food and snacks are legendary, be it focaccia in Genoa or granita in Sicily. But when it comes to fried foods, it reign supreme when 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.
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.
Recipe Ingredients
These are the ingredients you’ll need to make this fiori di zucca recipe:
For The Batter:
- All-purpose Flour:Â You can use rice flour to make it even lighter in texture (and gluten-free)!
- Chilled Club Soda or Seltzer Water:Â Bubbly water (or beer) is key to keeping the batter light.
- Sea Salt:Â Add a pinch of salt to bring out the flavor.
For The Filling:
- Mozzarella Cheese:Â Use low-moisture mozzarella for a cheese that melts well without adding too much moisture.
- Parmigiano Reggiano: Some Parmigiano will bring complexity and saltiness to the filling.
- Anchovy: Don’t skip this; it adds some umami to the mix.
- Neutral Oil: Use an oil, like peanut or vegetable, that has a high smoke point for frying.
For Garnish:
- Lemons:Â The lemon will add some brightness.
- Italian Salsa Verde:Â salsa verdeThese are delicious but even better with something like .
How To Make This Recipe
These are the instructions to make this fiori di zucca recipe:
- Make The Batter: Combine flour, sparkling water, and a pinch of salt, then set the batter aside. Meanwhile, heat the frying oil.
- Clean And Fill The Zucchini Blossoms: Clean the zucchini blossoms then fill them with the cheeses and anchovy.
- Coat The Blossoms: Dip the filled fiori di zucca in the batter.
- Fry The Blossoms: Fry the blossom until golden brown, then drain and top with salt. Serve with a squeeze of lemon or salsa verde
Frequently Asked Questions
Fiori di Zucca are the edible flowers of the zucchini plant, highly prized in Italian cuisine for their delicate flavor and texture. They are often prepared by stuffing them with ingredients like ricotta cheese, herbs, or anchovies, then dipping them in a light batter and frying until crisp. They can also be baked, sautéed, or added to pasta dishes and frittatas.
When selecting Fiori di Zucca, look for fresh, vibrant flowers that are slightly firm. They should be free from spots or signs of wilting. Store them in the refrigerator, ideally in a single layer to prevent bruising, and use them within a day or two as they are quite perishable. Gently wrap them in a paper towel and place them in a breathable bag for best results
For crispy, non-greasy Fiori di Zucca, ensure the oil is at the right temperature (around 350°F or 175°C) before frying. The flowers should be dry before dipping into the batter. Use a light batter and don't overcrowd the pan, as this can lower the oil's temperature and cause the flowers to absorb more oil. Fry until golden, then drain on a paper towel and serve immediately for the best texture.
What To Serve With Fiori Di Zucca
This is a classic Italian appetizer, so you can serve it with a glass of Italian sparkling wine or a White Negroni or other antipasti like taralli crackers, olives, almonds, and potato chips. Otherwise, you could have this be the start of a meal that includes other recipes like:
- Dungeness Crab Ravioli With Lemon Cream
- Arugula Salad With Avocado and Hearts Of Palm
- Grilled Tagliata di ManzoÂ
Now, go stock up on all your cooking essentials, 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.
