🇮🇹 Italy · Food
Fiori di Zucca Fritti (Fried Zucchini Flowers)
By eatmundo · July 6, 2026
A delicate and beloved Italian appetizer, particularly popular in Rome, featuring fresh zucchini flowers gently stuffed with mozzarella and sometimes anchovy, then coated in a light, crispy batter and fried to golden perfection. These blossoms offer a unique balance of savory, salty, and subtle floral notes.
Ingredients
check them off as you prepareHow to Make It
- 1
Gently clean 12 fresh zucchini flowers by removing the pistil from inside and any small leaves or stems from the outside. Handle them carefully to avoid tearing the delicate petals.
- 2
Prepare the stuffing: Slice 150g fresh mozzarella (preferably firm, low-moisture type) into small sticks. If using, cut 6 anchovy fillets in half. Carefully insert a piece of mozzarella and an anchovy half into each zucchini flower. Gently twist the top petals to seal the filling.
- 3
Make the batter: In a medium bowl, whisk together 150g all-purpose flour and a pinch of 0.5 teaspoon salt. Gradually add 200ml very cold sparkling water, whisking until a smooth, lump-free batter is formed, similar to a thin pancake batter. The cold water helps create a crispier crust.
- 4
Heat frying oil: In a deep, heavy-bottomed pot or Dutch oven (e.g., 20 cm diameter, 3 liters capacity), heat 1 liter of frying oil (like sunflower or peanut oil) to 170-180°C (340-350°F). A thermometer is ideal, or test by dropping a tiny bit of batter – it should sizzle immediately.
- 5
Dip and fry: Dip each stuffed zucchini flower into the batter, ensuring it's fully coated. Carefully lower 2-3 flowers at a time into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and make the flowers greasy.
- 6
Fry for 2-3 minutes per side, turning gently with tongs, until they are beautifully golden brown and crispy. Remove the fried flowers and place them on a wire rack lined with paper towels to drain excess oil.
- 7
Serve immediately while hot, seasoned with an additional sprinkle of fine salt if desired. These are best enjoyed fresh to appreciate their crisp texture.
Frequently Asked Questions
Can I omit the anchovies?+
Absolutely! The anchovies add a lovely savory, salty depth, but they can be easily omitted for a purely vegetarian version, or if you simply don't care for them.
What kind of mozzarella works best for stuffing?+
Use a firm, low-moisture mozzarella or provolone, as these will melt without making the flowers soggy. Fresh mozzarella in brine should be thoroughly drained and patted dry.
How do I ensure the batter is crispy?+
Using very cold sparkling water for the batter is key; the bubbles and cold temperature create a light, airy, and crispy texture. Also, avoid overcrowding the frying pot to maintain oil temperature.
Can I prepare these ahead of time?+
Fiori di Zucca Fritti are best enjoyed immediately after frying for maximum crispness. While you can stuff the flowers a little in advance, the batter should be made and frying done just before serving.
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