Fried Stuffed Zucchini Flowers (Fiori Di Zucca Fritti)
These delicate squash blossoms are filled with gooey mozzarella and savory anchovies, then coated in a light and crispy batter before being fried to golden perfection. A delightful and elegant appetizer that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 2 eggs
- 1/2 cup cold sparkling mineral water
- 1 Tbs. vegetable oil, plus more for deep-frying
- 2 oz. fresh mozzarella cheese
- 10 anchovy fillets, cut in half crosswise
- 20 large squash blossoms
Instructions
- In a small bowl, stir together the flour and the 1 tsp. salt. Add the eggs, mineral water and the 1 Tbs. vegetable oil and whisk just until blended. Cut the mozzarella into sticks 1 inch long by 1/4 inch wide by 1/4 inch thick. Pat the anchovies dry with paper towels.
- In a heavy fry pan or sauté pan at least 3 inches deep, pour in oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer or until a bit of the batter sizzles when dropped into the oil. Alternatively, pour oil into an electric deep fryer and heat according to the manufacturer's instructions to 375ºF.
- While the oil is heating, gently spread open the petals of each flower and carefully pinch out the filaments inside. Insert a piece of the cheese and an anchovy half into each flower and press the petals closed.
- One at a time, dip the flowers into the batter, turning to coat completely. Lift out and let the excess drip off. Working with a few at a time, slip the battered flowers into the hot oil and fry until golden brown on all sides, about 4 minutes. Using tongs or a slotted spoon, transfer the blossoms to paper towels to drain and season with salt. Serve immediately, then fry the remaining flowers. Makes 20.
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