Fried Zucchini Flowers Stuffed with Cheese (Italian Style)
User Reviews
4.9
Fried Zucchini Flowers Stuffed with Cheese (Italian Style)
Description
The recipe prepares a batter from flour, salt, milk, and water (sparkling water optional) whisked to a thick texture suitable for coating. Zucchini flowers are cleaned by removing pistils and stems, then gently dried. Each flower is filled with mozzarella slices and potentially anchovies before being folded closed. In a pan heated with generous olive oil, the flowers are dipped in batter and fried over medium-high heat until the coating crisps and turns golden. This approach uses frying rather than deep frying for a lighter result.
These stuffed fried flowers offer a combination of creamy cheese and mild anchovy umami with a tender vegetable base, crisped by the airy batter. They're an Italian-style appetizer or snack showcasing fresh seasonal zucchini flowers.
Portioning of batter exceeds what is needed; leftover batter can be reserved for other uses. Traditional recipes omit additives in the batter, but sparkling water or baking soda can be incorporated for lightness if desired.
Ingredients
- ⅓ cup flour
- ¼ tsp salt
- 3 oz water (sparkling water is optional)
- 1 tsp milk
- 8 zucchini flowers (or as many as you want to make)
- 8 small mozzarella cheese cut to the size of the flowers, slices
- 8 anchovies (optional)
- extra virgin olive oil (as needed for frying)
Instructions
- Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.
- Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
- Place a piece of cheese inside each flower. It's okay if a little sticks out, but it's better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)
- Fold the zucchini flower around the cheese. They are very compliant, so this isn't difficult.
- At this point, heat a frying pan over medium hight heat with a generous amount of olive oil (no need to deep fry, though.) Next, dip the stuffed zucchini into the batter and coat evenly.
- Remove with a fork, let excess batter drip off. Place directly into the hot frying pan. Continue to do this with each stuffed flower.
- Fry for a about 2 minutes, then flip over to fry the other side. As you can see, if a little of the cheese oozes it, it won't ruin the end result. When cooked, moved to a paper towel lined plate. Although these can be eaten when cold, they're oh, so much better when they're hot!
Notes
- Remove the pistil and stem carefully and wash flowers gently to avoid tearing but open fully if needed to check for dirt or insects.
- The batter amount is generous; only use enough to coat the flowers well and reserve the rest for other frying needs.
- Adding sparkling water or a pinch of baking soda to the batter is optional and can give a lighter texture but is not traditional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1 fried zucchini flower | |
| Calories | 149kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 409mg | 17% |
| Potassium | 55mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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