{Fiori Di Zucca Fritti} Classic Italian Fried Zucchini Flowers Recipe

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.

5 from 1 vote

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Prep Time 20

Cook Time 10

Resting Time 15

Total Time 45

Course Appetizer, Snack

Cuisine Italian

Servings servings

Calories 186 kcal

Equipment

Stainless Steel Mixing Bowls
12-quart Stock Pot
Spider Strainer

Ingredients

For The Batter:

2 cups all-purpose flour
2 2/3 cups Chilled club soda or seltzer water
Sea salt for garnish

For The Filling:

1/4 cup Parmigiano Reggiano cheese
3 anchovy fillet cut into four pieces
4 ounces low-moisture mozzarella cheese small dice
12 zucchini blossoms cleaned, dried, stamen removed, and stem trimmed to about 1 inch
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.
Clean The Zucchini Blossoms: 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: 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.
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.

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Nutrition

Serving: 1servingCalories: 186kcalCarbohydrates: 17.8gProtein: 11.6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 303mgPotassium: 125mgFiber: 2gSugar: 2gVitamin A: 234IUVitamin C: 29mgCalcium: 289mgIron: 1mg

Keyword easy appetizer, Italian appetizer