In Rome, fried zucchini flowers are pure magic in a single bite: fragrant zucchini blossoms, stuffed with salty anchovy and melting mozzarella, coated in a *pastella*—a light mixture of flours and sparkling water that creates a crispy, airy layer—and fried to perfection. With just a few minutes and some trattoria tricks, you will transform simple ingredients into an appetizer worthy of an authentic Italian meal, perfect for any occasion and for sharing with friends.
Índice
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Main ingredients
For 10 units
⏱ Preparation time: 15 min
⏱ Pastella resting time: 30 min
⏱ Frying time: 8 min
- 10 zucchini flowers
- 10 anchovy fillets
- 200 g well-drained mozzarella
- 125 g wheat flour
- 60 g rice flour
- 250 ml very cold sparkling water
- 1 pinch of salt
- Seed oil for frying
- 10 fresh basil leaves (optional)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare anchovy and mozzarella stuffed zucchini flowers
1. Clean and dry the flowers
Carefully remove the pistils and impurities from the zucchini flowers and dry them gently so they don’t lose their shape.
2. Drain the mozzarella well
Cut the mozzarella into strips and let it rest in a colander for 30 min to remove excess whey.
3. Prepare the pastella
Mix the sifted flours with the pinch of salt, add the very cold sparkling water, and whisk until integrated without lumps. Let it rest for 30 min in the refrigerator.
4. Stuff the flowers
Place an anchovy fillet and a piece of mozzarella in each flower. Gently close the petals, sealing the filling.
5. Fry at the ideal temperature
Heat seed oil to 175–180 °C. Submerge the flowers one by one, giving them a quick turn. Drain them on a wire rack to maintain the crunchiness.
6. Final touch
Sprinkle with coarse salt and garnish with fresh basil leaves just before serving.
Tricks and tips for perfect stuffed zucchini flowers
Very cold sparkling water
Using ice-cold sparkling water in the pastella provides bubbles that make the coating lighter and crispier.
Rice flour for extra crunch
Rice flour adds an extra touch of texture without masking the flavor of the filling.
Resting the pastella
Letting the mixture rest in the cold for 30 min eliminates lumps and improves adhesion to the petal.
Drain the mozzarella well
Drying the mozzarella in a colander prevents it from releasing water during frying and keeps the inside melting.
Drain on a wire rack
Placing the fried flowers on a wire rack allows the steam to disperse and the surface to retain its crunch.
Frequently Asked Questions
Can I make the pastella without rice flour?
Yes, you can use only wheat flour, although you will lose some extra crunchiness.
Is it better to use salt-cured or oil-packed anchovies?
Both work, but if they are salt-cured, rinse them slightly to control the salt level.
Can I stuff them with other ingredients?
Of course, try ricotta and herbs, chopped ham, or even sautéed vegetables.
Can they be prepared in advance?
You can assemble them and keep them in the fridge, but fry them just before serving to maintain the crunch.
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Enjoy your stuffed zucchini flowers!
This Roman appetizer proves that with humble ingredients and some trattoria tricks, you can surprise everyone.
Tell me in the comments how yours turned out and share your photo on Instagram by tagging me.
If you liked it, subscribe to my YouTube channel and follow me on Instagram for more authentic Italian recipes.
Enjoy your meal!
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The card
Fried zucchini flowers stuffed with anchovy and mozzarella
Ingredients
- 10 zucchini flowers
- 10 anchovy fillets
- 200 g well-drained mozzarella
- 125 g wheat flour
- 60 g rice flour
- 250 ml very cold sparkling water
- 1 pinch of salt
- Seed oil for frying
- 10 fresh basil leaves optional
Instructions
- Clean the zucchini flowers by removing the pistils and any impurities
- Drain the mozzarella in a colander for 30 minutes
- Mix both flours with the salt and sparkling water, whisking until smooth
- Let the batter rest for 30 minutes in the refrigerator
- Stuff each flower with an anchovy fillet and a piece of mozzarella
- Fry the flowers at 175–180 °C until golden brown and drain on a wire rack
- Garnish with fresh basil leaves before serving
Notes
Very cold sparkling water ensures a lighter batter
nDraining on a wire rack prevents the fried food from getting soggy
nRice flour adds extra crunch
Video
