I love fried zucchini flowers. There are many ways to prepare zucchini flowers depending on the cook and the region. My favourites are Roman style deep fried flowers. There are also different ways to prepare the batter. Mine is prepared with flour and cold sparkling water to obtain a very light and crispy coating.
Fry up a batch, enjoy them fresh, then do more. That way they stay crisp and light. You want male flowers which have stems. Females are attached to the squash. Ask for flowers at farmers’ markets and in specialty food shops. Be sure the blossoms are from zucchini as other squash flowers often have strong, unpleasant flavors.
If you need to wash the flowers, do it very gently and dry them suspended upside down. I never wash them, gasp! Use a cold-pressed vegetable oil (peanut or grape seed oil are best), if possible.
prep time 10 min cook time 15 min
ingredients for 12 flowers
- 12 male zucchini flowers
- 3-5dl peanut oil
- 1dl flour
- 2 dl COLD sparkling water/mineral water
- 12 pieces, about 1 cm, of anchovy
- 12 pieces, about 1 cm, of mozzarella
- salt
It is very hard to give exact quantities because I make the batter without measurements so bear with me. I’ll illustrate with photos.
Take the water out of the fridge just before using it. Blend the batter to the consistency of a heavy cream. Add a pinch of salt.
Gently remove the pistil from each flower. Here it is removed.
Heat the oil in a heavy bottom pot or pan over medium high until the oil is hot but not smoking.
Place one piece of anchovy and mozzarella in each blossom.
Dip the blossoms in the batter
Fry two to three blossoms at a time on both sides for a few minutes until crispy and golden brown.
Drain on paper towels or better yet on brown paper sheets for fried food, season with salt and serve hot.
BUON APPETITO!