Fiori di zucca fritti alla romana

There is not a more delicate, succulent, savory summer treat than the blossoms that arrive with young zucchini.

Zucchini blossoms are considered a delicacy in many part of the world.  In Mexico, the flower is featured in sopa de flor de calabaza and quesadillas de flor de calabaza.  The Greeks fill zucchini blossoms with feta, rice or meat and bake them in tomato sauce.  In Italy there are many different dishes that feature zucchini blossoms, but the best known is fiori di zuccca fritti, or batter-fried zucchini blossoms.

Summers in Italy, when the zucchini harvest is at its peak, there are more zucchini blossoms than one knows what to do with.  Mothers and grandmothers gently fry them in their kitchens for their children and grandchildren, pizzerie and trattorie offer them as appetizers on their menus.  The flower’s mild zucchini flavor and creamy texture, offset by the light and crispy batter-fried exterior, is something you must experience to fully understand.

In Rome, fiori di zucca fritti has become one of the city’s signature dishes.  While the blossom is filled with different ingredients in different parts of Italy – ricotta or prosciutto di parma, for example – fiori di zucca fritti alla romana are filled with a single strip of mozzarella, and a thin anchovy.

Here, zucchini blossoms are not always easy to find.  Like so many good foods, they have made their appearance as peoples from different parts of the world have made the Twin Cities their home and brought with them the cultures and cuisines of their homeland.  We owe today’s flowers to two Hmong vendors at the Minneapolis Farmers Market.

A few notes:

  • If you haven’t developed a palate for anchovies yet, you can omit them.  Just don’t admit it to a Roman.
  • This is one time when you want your mozzarella to be more solid and less milky.  It’s best to minimize the liquids when you fry the blossoms to prevent the hot oil from splattering.
  • Some claim that using sparkling water renders the batter lighter and crispier.  The fizzy water has the same effect that beer does in a beer batter, without changing the flavor.
  • Like most flowers, there are male and female zucchini flowers.  The males grow off of the stem of the zucchini plant, and have stamen inside their blossom.  The females grow directly off of the end of the zucchini, and have pistils inside their blossom.  (My apologies, reader. That was more information about zucchini blossoms than you cared to know.)  Both male and female blossoms are edible, and in both cases the stamen or the pistils should be removed before cooking.

Ingredients

For the flowers
12 – 16 zucchini blossoms
2 mozzarella ovoline (1 tub)
6-8 anchovies

For the batter
1 C. water
1 egg
2 C. flour
2 pinches of salt
Vegetable oil

Remove the stem of the zucchini flowers.  Carefully separate the petals of the golden blossoms and remove the stamen or pistils, as well.

Wash the flowers carefully under cold water, and pat dry with a cotton cloth or paper towels.

Cut the mozzarella into strips 1/4 inch wide.  Slice the anchovies in half lengthwise.

Carefully insert a strip of mozzarella and a halved anchovy into each flower.

Close the blossoms around the mozzarella and anchovies and twist the ends carefully to keep the filling inside.

Place ample vegetable oil into a deep frying pan and heat the oil over high gas.

Prepare the batter by stirring together the water, egg and salt in shallow bowl, gradually sifting the flour into the water and mixing with a wire whisk.  The batter should be moderately dense.  You may add flour or water as needed until the batter reaches the consistency of your preference.

Dip each flower into the batter, coating it completely, and place it carefully into the hot oil.  Turn it gently until all sides have fried to a golden brown.  Remove from oil and set on a plate covered in paper towels to absorb the extra oil  If desired, sprinkle a dusting of salt over the fried zucchini flowers.

Fiori di zucca are equally delicious hot, or at room temperature.