Fiori di Zucca Ripieni

The story

Fiori di Zucca Ripieni is rooted in Central and southern Italy, especially Rome and Campania. Stuffed courgette flowers appear in several Italian regional traditions, with fried versions especially associated with Rome and Campania. The flowers are prized because they are delicate and seasonal, encouraging quick cooking and restrained fillings. They are famous for their fragile crispness: a thin batter should puff and crunch around a flower that remains tender. Fillings often include mozzarella, ricotta or anchovy, creating a salty, creamy centre without overwhelming the blossom. Fiori di zucca are a seasonal treat connected to markets and summer produce rather than an everyday year-round ingredient. In Rome, fried courgette flowers are a familiar part of the city's fritti tradition and are often served before pizza.

Ingredients

• Main
• 6 piece courgette flowers12 courgette flowers
• 75 g mozzarella150 g mozzarella, drained and cut into strips
• 3 piece anchovy fillets6 anchovy fillets, halved
• 60 g plain flour120 g plain flour
• 90 ml cold sparkling water180 ml cold sparkling water
• 1 piece egg1 egg, optional for richer batteroptional
• 0.25 tsp sea salt1/2 tsp fine sea salt
• neutral oilneutral oil for frying
• for garnish lemon wedges to servelemon wedges to serve

Method

1. Prepare flowers

   Gently open flowers, remove the inner stamen and check for grit.

   Look for: Flowers should stay intact. Tip: Use a soft brush or quick rinse. Avoid: Do not wash heavily or they tear.

2. Stuff

   Place mozzarella and half an anchovy inside each flower, then twist the tips closed.

   Look for: Filling should be enclosed but not packed tight. Tip: Drain mozzarella well. Avoid: Overfilling bursts the flower.

3. Make batter

   Whisk flour, salt, cold sparkling water and egg if using.

   Look for: Batter should be like thin cream. Tip: Cold bubbles help crispness. Avoid: Overmixing makes it tough.

4. Heat oil

   Heat oil to 175°C.

   Look for: A drip of batter should sizzle immediately. Tip: Use a thermometer. Avoid: Cool oil makes greasy flowers.

5. Fry

   Dip flowers in batter and fry 1–2 minutes per side.

   Look for: They should be pale golden and crisp. Tip: Turn gently. Avoid: Dark frying overwhelms the delicate flower.

6. Serve

   Drain, salt lightly and serve with lemon.

   Look for: Serve while crackling crisp. Tip: Eat immediately. Avoid: They soften quickly.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.