The original Roman recipe for fried zucchini flowers.
These Italian zucchini blossoms are not only beautiful, thanks to their bright yellow colour. They also surprise the palate with their sweet and refined taste.
A dive into history
Fried zucchini flowers are certainly not a recent trend. Their history is lost in time, intertwined with that of popular Roman cuisine. In fact, here nothing was wasted. Already in ancient times, people tried to use every part of the plant. So the flowers, so beautiful and fragile, were perfect for being stuffed and fried. To be more precise, these are the male flowers of the zucchini plant. The beautiful orange-yellow ones, which bloom between the end of spring and summer. They do not bear fruit, but they more than make up for it with their goodness. They are very delicate. In fact, they must be picked and cooked quickly, and for this reason it is not always easy to find them fresh.
The flowers of Rome
These flowers in Rome are available in any local market and are usually called fiori di zucca or fiori di zucchina. They are a basic ingredient in many dishes whose origins come from poor cuisine, without any waste. In the heart of Rome, stuffed and fried zucchini flowers are still an institution. In bakeries, historic fry shops and neighborhood trattorias, it is impossible not to see them appear among the dishes of the day, especially in summer. Traditionally, they are stuffed with mozzarella and anchovies, then dipped in a light batter and fried in boiling oil until they become golden and crispy.
The recipe
Crunchy on the outside, soft on the inside, often stuffed with stringy mozzarella and salted anchovies: a small masterpiece of Italian cuisine. Surely one of the tastiest Roman recipes. For all of you, who had the chance to join our food tour of Rome, and for all the other lovers of Roman cuisine, we are pleased to give you our recipe.
Ingredients for fried zucchini flowers
Very fresh zucchini flowers
Mozzarella
Anchovies
Peanut oil (or olive oil)
White flour
Beer or sparkling water
Salt
How to make fried zucchini flowers
The flowers are extremely delicate, so they must be opened carefully and the pistil removed. Insert a cube of mozzarella and a piece of anchovy. Then prepare a thick batter with flour, cold sparkling water (or beer). Batter is an art. What matters is that it is light and crunchy, able to envelop the flower without covering its flavour. Dip the stuffed flower in the batter and fry immediately in plenty of very hot oil. When they reach a golden color, drain and dry the excess oil with paper. The effect will be that of a crunchy cloud with a surprise inside.
Have fun and above all, Enjoy your meal!
