The fried flowers are one of the most delicious and appreciated starters of the Italian tradition, present in the kitchen of different regions with variations of batter and filling.
In Rome, they are a real institution so much that Aldo Fabrizi, one of the most famous actors of the fifties, in his “Er mortorio” poem, wrote he wanted them in the crown of flowers that will accompany him in his last goodbye.
Fried flowers are also a traditional recipe of the Jews-Roman cuisine.
Mom goes crazy for them!

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  • Preparation time: 30 minutes
  • Ingredients for 8-12 fried zucchini flowers
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 8-12 zucchini flowers
  • 4 anchovies in oil
  • 200 gr or 7 oz of mozzarella cheese
  • For the batter:
  • 150 gr or 5 oz of flour
  • 1 egg white
  • 125 gr or 4 ½ oz of frozen sparkling water
  • Salt to taste
  • Peanut oil for frying to taste
  1. Instructions
  2. Remove the pistil from the flowers trying not to break the petals. Carefully remove the stem and pull the external pistils away with your hands.
  3. Cut the mozzarella into small sticks.
  4. Stuff the flowers with a slice of mozzarella and a small piece of anchovy. Close the petals well.
  5. Prepare the batter: pour the flour, salt, egg white, and very cold sparkling water into a bowl until a viscous mixture is obtained. Mix the batter well with a whisk.
  6. Put the oil in a large pan and bring it to about 350°F.
  7. Dip a few flowers at a time into the batter and then place them in the boiling oil. Cook for a few minutes on each side. Drain the flowers and place them on paper towel to soak the excess oil. Salt and serve immediately.

Tips to ensure the success of the dish:

  • Never wash the flower under running water; otherwise, it will ruin them. Rinse them in a bowl filled with water.
  • It would be better to put the mozzarella cheese in the refrigerator inside a colander for at least 12 hours in order to eliminate most of the milk present in it.
  • Do not add too much water to the batter. The batter must be fluid but not too liquid.
  • Serve the flowers immediately after being fried. Having a filling with mozzarella, they tend to “soak” and not remain crunchy while cooling.