Kitchen Recipe Collection
Italian Fiori di Zucca Fritti (Fried Zucchini Blossoms)
A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- fresh zucchini blossoms (male flowers preferred)
- mozzarella cheese (low moisture, cut into small sticks)
- anchovy fillets
- all-purpose flour
- sparkling water (ice cold)
- vegetable oil or light olive oil (for frying)
- salt
Equipment
- Deep skillet
- Tweezers
Instructions
- 1
Clean the Blossoms
Gently wash the delicate zucchini blossoms and pat them completely dry. Carefully remove the stamen from the inside center of the flower using tweezers.
- 2
Prepare the Stuffing
Cut the mozzarella into small pieces that will fit inside the flowers. Have your anchovy fillets ready.
- 3
Stuff
Gently open the petals of a blossom. Insert a piece of mozzarella and half of an anchovy fillet. Gently twist the petals closed to seal it.
- 4
Make the Batter
In a bowl, whisk together the flour and ice-cold sparkling water until you have a thin, lump-free batter (similar to tempura batter).
- 5
Heat Oil
Heat a generous amount of oil in a skillet to 350°F (175°C).
- 6
Dip
Holding the stuffed blossom by the twisted tip, dip it quickly into the cold batter, letting excess drip off.
- 7
Fry
Carefully drop the battered blossoms into the hot oil. Do not overcrowd the pan.
- 8
Turn
Fry for about 2-3 minutes total, turning once, until the batter is crisp and very pale golden.
- 9
Drain
Remove with a slotted spoon and drain on paper towels.
- 10
Serve
Sprinkle immediately with salt and serve while hot and crispy. The cheese should be molten.
Cooking Tips
- The batter must be made with ICE COLD sparkling water. The shock of the cold batter hitting the hot oil creates the incredibly light, crisp crust.
- Handle the blossoms as little as possible to prevent them from tearing.
Variations
- Ricotta Stuffed: Substitute the mozzarella with a mixture of ricotta, parmesan, and lemon zest for a lighter filling.
Chef's Notes & Storage
- The ultimate sign that summer has arrived in Italian markets.
Nutrition Estimate
210 calories · 8g protein · 15g carbs · 12g fat · 1g fiber per serving
