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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.
Ingredients
Instructions
Carefully open each flower and place a piece of mozzarella and half an anchovy inside.
Gently twist the petals closed to seal.
Whisk flour with sparkling water and salt until a smooth thin batter forms — do not overmix.
Heat oil to 180C.
Dip each flower in batter, letting excess drip off.
Fry in batches 2-3 minutes until pale golden and crispy.
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.
