RomanItalian
Fried Zucchini Flowers
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Roman summer dish: crispy fried zucchini flowers filled with mozzarella, anchovies, and basil, coated in a light yeasted batter.
- Difficulty
- medium
Ingredients
10 items- Fresh Brewer's YeastFresh brewer's yeast; about the size of a walnut for 200g flour
- Lukewarm WaterWarm water, not exceeding 30°C; approximately same weight as flour
- FlourAll-purpose flour; about 200g as reference
- Zucchini FlowersFresh zucchini flowers, as many as desired
- MozzarellaBuffalo mozzarella or cow's milk mozzarella, cut into small pieces
- AnchoviesAnchovy fillets in oil, 1 per flower
- BasilFresh basil leaves, 1 per flower
- SaltTo taste, added after the batter has risen
- Peanut OilPeanut oil or extra-virgin olive oil for deep frying
- Lemon Zest(optional) — Grated lemon zest, for sprinkling before serving
Method
- Prepare the batter: dissolve fresh yeast in warm water (not exceeding 30°C). Gradually add flour, mixing until smooth and fluid. Cover and let rise in a turned-off oven or warm place for about 2 hours until doubled.
- Meanwhile, prepare the zucchini flowers: gently open the flowers and remove the pistil. Pat dry if needed.
- Fill each flower with a piece of mozzarella, an anchovy fillet, and a basil leaf. Close the flower petals.
- After the batter has risen, add salt gently without deflating the batter.
- Heat peanut oil (or olive oil if preferred) for deep frying.
- Dip each stuffed flower into the batter, coating evenly.
- Fry in hot oil until golden and crispy, turning once. Drain on paper towels.
- Optionally, sprinkle with lemon zest and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
