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Fiori di zucca ripieni fritti
Fried stuffed courgette flowers
Fiori di zucca ripieni: Roman fried courgette flowers stuffed with mozzarella
ItalianEvery Roman pizzeria a taglio and friggitoria has a tray of fiori di zucca in summer: courgette flowers stuffed with a stick of mozzarella, dipped in a thin cold batter and fried until they shatter. Romans usually tuck in an anchovy fillet, but this vegetarian version swaps it for a little lemon zest and a caper, which gives the same salty spark. They are eaten as an antipasto before pizza or as a snack standing at the counter. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: make the batter with ice-cold sparkling water and leave a few lumps; a smooth, warm batter fries heavy and soft.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the flowers
- 12 courgette flowersmale flowers on long stems if possible
- 5 ½ oz mozzarella or fior di lattecut into 12 sticks, well drained
- 12 capersrinsed
- 1 tsp lemon zestfinely grated
For the batter
- 3 ½ oz plain flour
- ¾ cup sparkling waterice cold
- ½ tsp salt
- 4 ¼ cups sunflower or peanut oilfor frying
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Method
0/7 doneStep 1: Pat 5 ½ oz mozzarella or fior di latte sticks dry on kitchen paper and leave them uncovered in the fridge for 20 minutes; wet cheese makes the flowers spit and burst.
20 minStep 2: Gently open each of 12 courgette flowers, pinch out the stamen inside and check for insects. Don't wash them; wipe with a damp brush if needed.
Step 3: Slide a stick of mozzarella, one of 12 capers and a pinch of 1 tsp lemon zest into each flower and twist the petal tips closed.
Step 4: Heat 4 ¼ cups sunflower or peanut oil in a deep pan to 350°F, or until a drop of batter sizzles and rises at once.
8 minStep 5: Whisk 3 ½ oz plain flour and ½ tsp salt with ¾ cup sparkling water until just combined; leave a few small lumps.
Step 6: Dip each flower in the batter, let the excess drip off, and fry 3 or 4 at a time for 2–3 minutes, turning once, until pale gold and crisp. Common mistake: crowding the pan; the oil cools and the batter soaks up fat instead of crisping.
10 minStep 7: Drain on kitchen paper and serve straight away, while the cheese is molten.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 12 g
- Carbs
- 18 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fiori di zucca ripieni fritti take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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