Roman style fried zucchini blossoms (video + tips for harvesting & frying)
Kelly Leonardini
In this Roman style recipe, zucchini blossoms are stuffed with mozzarella and anchovies, then dipped in beer batter and fried until golden. Recipe from Cuisines, Corkscres & Cultures by Gina Zarcadoolas.
1cupbeera pale lager, such as Peroni (or sparkling water)
salt(not too much since anchovies are salty)
pepperto taste
Instructions
For the batter
Mix together the flour and beer until a smooth batter forms. (You could also use sparkling water).
Add salt & pepper to taste. Go light on the salt since canned anchovies are already salty.
Prepare the zucchini blossoms
Clean the zucchini blossoms either with a paper towel, or by submerging them in cold water very gently (especially if there are bugs).
If desired, cut out the stamen or pistil (center of the flower that contains the pollen). Some people leave it in, so it's up to you!
Trim off the petals at the base of the flower and trim the stem all the way off or leave an inch or two if preferred.
Stuff the blossoms with a mozzarella ball or a piece of fresh mozzarella cheese and half of an anchovy.
Pinch the ends of the flower petals together and twist them like a candy wrapper to close.
Dip the stuffed blossoms in the batter one by one to coat.
To fry the blossoms
In a deep frying pan or pot, cover the bottom of the pan with oil (around 2 inches).
Heat the oil to between 350-375° Fahrenheit or 165-185°Celsius. You can use a thermometer to adjust the heat accordingly to maintain the perfect temperature.
Drop several stuffed blossoms into the hot oil. Allow them to cook for 2-3 minutes on one side. Flip and cook for around 2 minutes or until golden.
Using a strainer or skimming spoon, remove the blossom and put it on a plate lined with a paper towel to soak up any excess oil.
Serve immediately! Zucchini blossoms are best enjoyed hot and do not keep.
Buon appetito!
Video
Notes
Recipe from Cuisines, Corkscrews & Cultures: A Treasury of Recipes, Wine Pairings and Travel Lifestyles by Gina Zarcadoolas