Instructions

Step 1

Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.

Step 2

Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.

Step 3

Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1⁄2" vegetable oil in a skillet over high heat until very hot.

Step 4

Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.

Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.

Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.

Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1⁄2" vegetable oil in a skillet over high heat until very hot.

Recipes

Stuffed and Fried Squash Blossoms

Name: Stuffed and Fried Squash Blossoms
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 24 zucchini blossoms; 3 ⁄ 4 lb. mozzarella; 12 anchovy filets; 4 eggs; 1 cup flour; Freshly ground black pepper; Vegetable oil; Salt

Serves
serves 6-8

MAURA MCEVOY

(Fiori di Zucca Ripieni)

Zucchini and other squash blossoms are fried all over Italy—stuffed or not—but this recipe came from a restaurant in Castel Gandolfo, near Rome.

Ingredients

24 zucchini blossoms
³⁄₄ lb. mozzarella
12 anchovy filets
4 eggs
1 cup flour
Freshly ground black pepper
Vegetable oil
Salt

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Instructions

Step 1

Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.

Step 2

Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.

Step 3

Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1⁄2" vegetable oil in a skillet over high heat until very hot.

Step 4

Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.
Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.
Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1⁄2" vegetable oil in a skillet over high heat until very hot.
Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.