Fiori di Zucca Fritti
Rome's most adored street food and trattoria starter — fried courgette blossoms (zucchini flowers) stuffed with mozzarella and a fillet of salted anchovy, dipped in a light batter and fried until golden and crispy. The anchovy melts into the mozzarella; the flower becomes soft; the outside shatters. An extraordinary thing to eat.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Gently open each flower; remove the stamen. Check for insects.
About 4 min
Stuff each flower with a piece of mozzarella and half an anchovy fillet. Twist the petals to close.
About 9 min
Batter: whisk flour with cold sparkling water until just combined (lumpy is fine; do not over-mix). Season with salt. Keep cold.
About 9 min
Heat oil to 180°C. Dip each stuffed flower in batter; let excess drip off.
About 9 min
Fry 2–3 flowers at a time for 2 minutes per side until golden and crispy. Drain on paper. Season immediately with flaky salt. Eat while the mozzarella is still melted.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 14 g
- Carbs
- 20 g
- Fat
- 16 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 540 mg
Contains: gluten, dairy, fish
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Recipe by Boon Tools.