Fiori di Zucca
Of all the things in Rome I am guaranteed to burn my mouth on, this fried staple is at the top of the list. Fiori di Zucca are served at some trattorie and at one hundred percent of pizzerias, alongside other classics like Filetti di Baccalà, olive ascolane (meat-filled fried olives in the style of Le Marche), and Supplì. The softly fried outer layer and delicate flower give way to molten mozzarella and salted anchovy within. You’ll find fiori di zucca year-round, as some sort of zucchini or squash is always in season in central Italy, but they are especially popular in the summer, when they are sold in bunches at markets, and they rarely surpass the outrageously low price of €1.50 for six.
8 ingredients
Prep: 15 mins
Cook: 10 mins
Fiori di Zucca
Ingredients (8)
Ingredients (8)
Instructions
Line a platter or baking sheet with paper towels.
Whisk together the lager (¾ cup), flour (1 ½ cups), baking soda (½ tsp), and a heavy pinch of salt in a medium bowl until the batter is smooth and lump-free.
Always start with the liquid in the bowl, then gradually add the flour to minimize lumps.
Set over an ice bath to keep it very cold.
Heat 2 inches of oil to 350 °F in a medium frying pan or cast-iron skillet.
Gently tuck a piece of mozzarella and an anchovy fillet inside each squash blossom, taking care not to tear the delicate petals.
One at a time, grasp the tips of the flowers, dip them into the batter, and coat them evenly, letting any excess drip off while making sure the tips stay sealed.
Lower them into the hot oil and fry in batches, turning once, until golden and crisp, 2 to 3 minutes.
Remove the flowers with a slotted spoon and drain on paper towels.
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