Roman-Style Stuffed Zucchini Flowers
or this little appetizer, which is sensational with a glass of chilled Prosecco, zucchini
flowers are stuffed with a bit of anchovy and mozzarella, coated in batter, and fried.
The cheese and anchovy filling melts, while the batter forms a crisp shell. The
combination of flour and cornstarch makes the coating particularly light and crispy.
If you are picking your own zucchini flowers, look for those that are still partially closed. Check
inside the flowers, in case any insects have taken up residence.
The flavor of zucchini flowers is delicate and mildly squash-like, and they are excellent in risotto,
frittatas, and fritters. The female flowers eventually produce squash, while the male flowers do not,
so choose the males for cooking. You can tell which is which by looking at the stem of the flower—
the males have slim green stems and the female stems resemble miniature squashes.
If you don’t grow your own, squash flowers are often available at farmers’ markets. The flowers
are best used the same day they are harvested.
Serves 4 to 6
12 zucchini or other squash flowers
4 ounces fresh mozzarella, patted dry and cut into 1- × -½- × -½-inch strips
6 anchovy fillets, drained, halved, and patted dry
⅔ cup unbleached all-purpose flour
3 tablespoons cornstarch
½ teaspoon baking powder
¼ teaspoon salt
About ¾ cup very cold club soda or sparkling water
Peanut or vegetable oil for deep-frying
Gently wipe the flowers clean with a damp paper towel. Open the flowers and tuck a piece of
mozzarella and a piece of anchovy into the center of each one. Pinch the flowers closed.
In a shallow bowl, stir together the dry ingredients. Just before using, gradually stir in enough club
soda to make a mixture about as thick as pancake batter. Don’t stir it too much; it’s okay if there are
some lumps.
Heat about 1 inch of oil in a large deep frying pan until the temperature reads 370°F on a deep-fry
thermometer; a few drops of the batter added to the pan should sizzle and cook quickly.
Hold a flower by the open end to keep it from opening, dip it in the batter, turning to coat all sides,
and carefully slip it into the hot oil without splashing. Add additional flowers, without crowding the
pan, and fry, turning once, until crisp on both sides, about 1 minute. Remove the flowers with a
slotted spoon and drain on paper towels. Repeat with the remaining flowers.
Serve hot—be sure to warn guests that the filling may be hotter than it appears!
The Italian Vegetable Cookbook
