Italian Appetisers Recipes Italian Vegetables Recipes


These stuffed zucchini flowers are a tasty seasonal appetizer, also very good to enjoy for an aperitif in the garden accompanied by some good prosecco.

The flowers are cleaned, stripped of the pistil and filled with a slice of very fresh mozzarella and salted anchovies before being dipped in batter and fried.




MAKES about 16 zucchini flowers

  • 16 large zucchini flowers
  • 2 medium mozzarella cheese
  • 16 anchovies in oil
  • oil for frying

For the batter:

  • 2/3 cup of ice-cold sparkling water
  • 4 ice cubes
  • 1 egg yolks
  • 3/4 cup of all purpose flour
  • flour to taste (for flouring)



To make zucchini flowers stuffed with mozzarella and anchovies start by cleaning the squash blossoms by washing them thoroughly and removing the stem and growths.

Dry them with a kitchen towel, gently open them and remove the flower pistil with your fingers.

Cut the mozzarellas into strips and drain the anchovy fillets of excess oil; gently open the squash blossoms and insert a piece of mozzarella and an anchovy inside, then gently close them by taking the flower petals with your fingers and wrapping them around themselves.

Leave the stuffed squash blossoms aside and prepare the batter: in a bowl pour the egg yolk and add the flour.

Then also pour in the ice-cold sparkling water and ice cubes.

Mix the ingredients well with a whisk until you get a liquid batter without lumps.

Prepare some flour to coat the flowers in flour, dip them one by one first in the flour then in the batter, draining them well, and place them in a large frying pan one or two at a time; fry them for a few minutes until they are golden brown.

Drain them with a skimmer and place them on a tray with paper towels.

Add salt to taste and serve them piping hot!


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