Crisp and golden, these classic Italian fried zucchini flowers are stuffed with mozzarella and anchovy, then dipped in a light sparkling-water batter. They are a beloved Roman street food and summer appetizer, best eaten hot when the cheese inside is molten and the shell is shatteringly crisp.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4
Yield12 stuffed flowers (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 3 gSugar
- 16 gProtein
- 620 mgSodium
- 280 mgPotassium
- 220 mgCalcium
- 2 mgIron
- 15 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the stuffing
- 12 fresh zucchini flowers (with stems removed)
- 5 oz fresh mozzarella, cut into 12 sticks (about 1/2 inch wide)
- 6 anchovy fillets in oil, drained and halved lengthwise
- Freshly ground black pepper
For the batter
- 1 cup all-purpose flour (130 g)
- 2 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 3/4 cup ice-cold sparkling water
- 1 large egg white, lightly beaten
For frying and finishing
- 2 cups peanut or sunflower oil, for frying
- Flaky sea salt, for serving
- Lemon wedges, for serving
Directions
- Gently rinse the zucchini flowers under cool running water and pat them very dry with paper towels; carefully remove the stems and any tough green sepals, leaving the petals intact.
- Pat the mozzarella sticks dry with paper towels to remove excess moisture, which helps prevent the batter from splitting during frying.
- Season each mozzarella stick with a little black pepper. Place a mozzarella stick and half an anchovy fillet inside each flower, then gently twist the petal tops to seal the filling inside.
- In a medium bowl, whisk together the flour, cornstarch, and fine salt. Pour in the ice-cold sparkling water and whisk just until smooth with no lumps; the batter should be the consistency of heavy cream.
- Heat 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Just before frying, fold the lightly beaten egg white into the batter to keep it airy.
- Working one at a time, dip each stuffed flower into the batter, turning to coat it completely, then carefully lower it into the hot oil.
- Fry 3 to 4 flowers at a time for 2 to 3 minutes, turning once with tongs, until puffed, golden brown, and crisp on all sides.
- Transfer the fried flowers to a paper towel-lined tray, sprinkle immediately with flaky sea salt, and keep warm in a low oven while you fry the rest.
- Serve the flowers hot and crisp, with lemon wedges for squeezing over the top, while the cheese inside is still soft and stretchy.
Cook’s Notes
- Use the freshest, just-opened zucchini flowers you can find; wilted flowers will not hold their shape when fried.
- Pat the mozzarella very dry before stuffing; excess moisture can cause the hot oil to splatter and the batter to turn soggy.
- Keep the sparkling water and batter ice-cold for the lightest, crispiest coating.
- Maintain the oil at 350°F (175°C); too cool and the flowers absorb oil, too hot and the batter browns before the cheese melts.
- Eat the flowers within a few minutes of frying, as the delicate shell loses its crispness quickly.
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