ItalianRoman
Fried Zucchini Flowers
by Marco Rufini · 181K subscribers on YouTube
The classic Roman-style fried zucchini flowers with crispy batter and a filling of mozzarella and anchovies.
- Difficulty
- medium
Ingredients
9 items- FlourType 00 flour, used for batter
- EggEgg, for the batter
- Dry Brewer's YeastDry brewer's yeast, for the batter
- WaterWater, for the batter
- SaltSalt, to taste
- MozzarellaFor the filling
- Anchovies (Alici)Anchovy fillets, for the filling
- Zucchini FlowerZucchini flowers, fresh
- Olio Di Semi (per Friggere)Seed oil, for frying
Method
- Prepare the batter: mix together flour, dry yeast, egg, water, and salt until smooth. Cover and let rise for about 2 hours in a warm place (e.g., inside the oven with the light on).
- Prepare the filling: blend mozzarella and anchovy fillets together until well combined and smooth.
- Open a zucchini flower carefully, fill it with a generous amount of the filling, then press the petals closed around it.
- Heat frying oil to 160°C (320°F).
- Dip the stuffed flower into the batter, then gently lower it into the hot oil.
- Fry for 3–4 minutes or until golden and crispy. You can test doneness by tapping the surface with a utensil: if it feels hard, it is ready.
- Remove from oil and let drain briefly on paper towels. Serve hot.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
