Fried Zucchini Blossoms with Mozzarella and Anchovies
Fried zucchini blossoms—Fiori di Zucca Fritti alla Romana—are one of the most iconic street foods and appetizers of Rome.
Notes
Ingredients
- 12 zucchini blossoms
- 4 oz fresh mozzarella cheese
- 6 anchovy fillets (packed in oil)
- Vegetable oil, for frying (peanut oil recommended)
- ¾ cup all-purpose flour
- ⅔ cup very cold sparkling water
- Pinch of salt
Instructions
- Prepare the blossoms
Gently remove the inner pistil and the tough base without tearing the blossoms. Rinse quickly under cold water and pat dry with paper towels. - Stuff the blossoms
Cut the mozzarella into thin sticks. Place one stick of mozzarella and half an anchovy fillet inside each blossom. Twist the petals lightly to seal. - Make the batter
In a bowl, whisk together the flour and a pinch of salt. Gradually pour in the ice-cold sparkling water, whisking until smooth. The batter should be slightly runny but not watery. - Fry the blossoms
Heat about 2 inches of vegetable oil in a deep skillet or saucepan until it reaches 350°F. Dip each blossom into the batter, letting the excess drip off, then carefully place it in the hot oil. Fry a few at a time, turning occasionally, until golden and crispy (about 2 minutes per side). - Drain and serve
Remove with a slotted spoon and place on paper towels to drain excess oil. Sprinkle lightly with salt and serve hot.