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How to Make Roman Fried Zucchini Blossoms

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Fiori di Zucca: A Classic Roman Delight

Beautiful bright yellow zucchini blossoms, known locally as fiori di zucca, are a staple at Rome’s markets. These stuffed, deep-fried flowers are a popular antipasto in pizzerias and takeaway shops across the city. If you can get your hands on these gorgeous flowers, try making this traditional Roman recipe at home. The light and airy batter can also be used to fry fresh sage leaves for a fabulous aperitivo snack.

Fiori di Zucca

Serves 4

Ingredients:

  • 250ml (8.5 fl oz) ice-cold sparkling water (essential for a light batter)
  • 100g (3.5 oz) all-purpose flour
  • 50g (1.8 oz) corn starch
  • Pinch of salt
  • 10-12 zucchini blossoms
  • 125g (4.4 oz) mozzarella
  • 6 anchovy fillets
  • Vegetable oil, for frying
  • Instructions:
  1. Make the Batter: In a bowl, whisk together the flour, corn starch, sparkling water, and salt until smooth. Set aside for about 15 minutes.
  2. Prepare the Flowers: Carefully remove the pistils from the flowers, as they are very fragile. Handle them gently to avoid tearing the petals.
  3. Prepare the Stuffing: Cut the mozzarella into strips and leave it to drain. Chop each anchovy fillet in half. Place some mozzarella and half an anchovy inside each flower, gently twisting the tips of the petals to seal.
  4. Fry the Flowers: Heat the vegetable oil in a large pan until very hot. One by one, dip the stuffed flowers into the batter and then drop them into the hot oil. Fry each one for a couple of minutes until golden and crunchy.
  5. Serve: Place the cooked flowers onto kitchen towel to absorb excess oil, then sprinkle with salt before serving.

Buon appetito!

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