🧄 Ingredients
Basic (Unstuffed) Version:
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12 zucchini flowers, fresh and clean
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1 cup all-purpose flour
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1 cup sparkling water (cold)
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1 pinch salt
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Oil for frying (olive oil or vegetable oil)
Optional Stuffing:
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4 oz (100g) fresh mozzarella or ricotta
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2 anchovy fillets, chopped (optional but traditional)
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Fresh basil (optional)
👩🍳 Instructions
1. Clean the Flowers
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Gently rinse the zucchini flowers and pat dry.
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Remove the inner stamen (for male flowers) and any tough green stems.
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Handle gently—they’re fragile!
2. Prepare the Batter
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In a bowl, whisk flour, salt, and cold sparkling water until smooth.
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The batter should be slightly thick but not heavy. Add more water if needed.
3. (Optional) Stuff the Flowers
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Cut mozzarella into thin strips or use a spoon to insert ricotta.
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Add a bit of anchovy or basil if desired.
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Gently twist the tips of the petals to close the flowers.
4. Fry
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Heat about 2 inches of oil in a deep pan to 350°F (175°C).
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Dip each flower into the batter, letting excess drip off.
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Fry in small batches until golden and crisp (about 2 minutes per side).
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Remove with a slotted spoon and drain on paper towels.
5. Serve
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Serve hot, lightly salted.
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Great as an appetizer or antipasto with a glass of white wine or prosecco.
🍋 Serving Tip
Add a squeeze of lemon or serve with a garlic aioli or marinara sauce for dipping.
Would you like a gluten-free or vegan version too?