Fiori di Zucca Fritti
Rome's irresistible fried zucchini flowers stuffed with anchovy and mozzarella in a light batter. Using sparkling water in the batter and barely mixing it keeps the coating light and crisp rather than heavy and doughy.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Italian
vegetarian
Ingredients
16zucchini flowers, stamens removed
150gfresh mozzarella, cut in small pieces
8anchovy fillets, halved
150gplain flour
200mlsparkling water, ice cold
1 pinchsalt
1Lvegetable oil for frying
Instructions
1
Carefully open each flower and place a piece of mozzarella and half an anchovy inside.
2
Gently twist the petals closed to seal.
3
Whisk flour with sparkling water and salt until a smooth thin batter forms — do not overmix.
4
Heat oil to 180C.
5
Dip each flower in batter, letting excess drip off.
6
Fry in batches 2-3 minutes until pale golden and crispy.
7
Drain on paper towel and serve immediately with flaky salt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
391
Protein
16.7g
Fat
22.5g
Carbs
29.8g
Fiber
1g
Sodium
2467mg
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★★★★★
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