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Elara Solari

Fiori di Zucca Fritti (Fried Stuffed Squash Blossoms)

Delicate zucchiniblossoms filled with mozzarella and anchovy, sealed and fried in an ice-coldbeer batter until they puff and shatter. A Roman summer antipasto that has tobe eaten the moment it leaves the oil.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Course: Antipasto, Appetizer
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ea fresh zucchini flowers
  • 180 g low-moisture mozzarella cut into batons
  • 12 anchovy fillets in oil
  • 90 g Tipo 00 flour
  • 180 ml ice-cold blonde beer
  • 0.5 tsp bicarbonate of soda
  • fine sea salt to taste
  • 350 ml peanut or sunflower oil for frying

Equipment

  • 1 Heavy deep pot or deep skillet for fying
  • 1 Kitchen thermometer (to hold the oil at 175C / 350F)
  • 2 Mixing bowls (chill one for the batter)
  • 1 Whisk
  • 1 Spider skimmer or slotted spoon
  • 1 Tongs
  • 1 Wire rack or paper towels for draining
  • 1 Clean linen towel

Method
 

  1. Open each flower and pinch out the bitter pistil inside, leaving the petals whole. Rinse in ice water and dry on a linen towel.
  2. Slide one mozzarella baton and one anchovy fillet into each flower, then twist the petal tips to seal.
  3. In a chilled bowl, whisk the flour, bicarbonate, and a pinch of salt. Pour in the ice-cold beer a little at a time until the batter is thin and smooth. Keep it cold.
  4. Heat the oil to 175C / 350F.
  5. Dip each flower in the batter, let the excess run off, and lower into the oil in small batches.
  6. Fry 1.5 to 2 minutes, until puffed and pale straw gold. Drain on paper, salt at once, and serve immediately.

Notes

Cold batter and hot oil are the whole secret: the cold restricts gluten, so the crust stays thin, and the carbon dioxide in the beer expands on contact with the oil. Pairing: a chilled Jeio Prosecco Rose DOC Brut cuts the oil and lifts the salt of the anchovy.