🇮🇹 Italy · Food
Fiori di Zucca Fritti (Fried Zucchini Flowers)
By eatmundo · July 6, 2026
🇮🇹 ITAI-generated imageA 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
What is Fiori di Zucca Fritti?+
Fiori di Zucca Fritti is an Italian appetizer consisting of zucchini blossoms stuffed with mozzarella and anchovies, dipped in a sparkling water-based batter, and deep-fried. It is typically consumed as a seasonal starter during the summer months when zucchini flowers are in bloom.
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.
🇮🇹 ITAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
