Crispy Fried Zucchini Flowers Quick and Tasty Recipe in 3 Steps
Reading Time: 2 minutes
| SKILL Intermediate |
COURSE Appetizer, Snack |
| CUISINE Italian Tipical Roman Recipe |
HANDS-ON TIME 10 minutes |
| TOTAL TIME 20 minutes |
SERVINGS 2 to 6 |
Ingredients
1 cup all-purpose flour
1 1/2 cups Chilled club soda or seltzer water
Sea salt for garnish
4 ounces low-moisture mozzarella cheese small dice
1/4 cup finely grated Parmigiano Reggiano cheese
3 anchovy fillet cut into four pieces
neutral oil (like canola, grapeseed, or peanut oil) for frying
2 lemons cut into quarters, for garnish
Italian Salsa Verde for serving (OPTIONAL)
INSTRUCTION
1 Make The Batter: Combine flour, sparkling water, and a pinch of salt in a large mixing bowl and whisk to combine. Set the batter aside to rest at least 10 minutes. Meanwhile, fill a heavy-bottomed saucepan with oil to a 1-inch depth and heat to 350°F.
2 Clean The Zucchini Blossoms: Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Using a damp paper towel, carefully remove any dirt from the petals.
3 Fill The Blossoms: Mix together the cheeses crumbled and the anchovies and fill each blossom with the mixture. Holding the blossoms by the flower tips, dip them in the batter until well coated. Let the excess batter drip off and place on a wire cooling rack (set over a plate or in a rimmed baking sheet) until ready to use. Repeat to coat all the flowers.
