Fritto di fiori di zucca (fried courgette/zucchini flowers) - Lazio
Prep time
Cook time
Total time
Our wedding was at a winery at the end of the summer. After the ceremony, guests mingled outside enjoyed the sun setting over the vineyards while sharing some bubbly and nibbles. My favourite was elegant little brown paper cones filled with deep-fried courgette flowers, batons of polenta, sage leaves and artichokes. Each was light, crisp and not even slightly greasy (the clean paper was evidence of this).
When courgette blossoms appear, the first dish I make is this. The trick to this dish is the contrast of the cold batter and the hot oil. Ensure your flour and water are very cold the batter is made at the last moment and the oil is hot. In Lazio, they stuff the courgette blossoms with mozzarella and anchovy for a deliciously salty gooey filling. I like them both plain and stuffed.
When courgette blossoms appear, the first dish I make is this. The trick to this dish is the contrast of the cold batter and the hot oil. Ensure your flour and water are very cold the batter is made at the last moment and the oil is hot. In Lazio, they stuff the courgette blossoms with mozzarella and anchovy for a deliciously salty gooey filling. I like them both plain and stuffed.
Author: Woo Wei-Duan
Recipe type: Starter (Antipasto)
Cuisine: Lazio
Serves: 4
Ingredients
- 50 grams provatura, provolone or mozzarella cheese, broken into 8 pieces (optional)
- 3 anchovies, cut into thirds (optional)
- 8 courgette (zucchini) blossoms, flower opened and stamen removed (the part that makes pollen), rinsed, stem trimmed
- Vegetable oil
- 90 gms plain flour, refrigerated
- 140 mls sparkling water, refrigerated
- flaked sea salt
Instructions
- If you plan to stuff the blossoms, open them up and stuff a small piece of cheese and a third of an anchovy inside. Close the blossom back over the filling.
- Pour oil into a saucepan so that it is 6 cm deep. Add a deep frying thermometer to the side. Heat the oil to 170C. Remove the flour and water from the refrigerator and mix them together quickly.
- When the oil gets to 185C. Dip the blossoms into the batter.
- Add the blossoms to the hot oil when it reaches 190C. Do not over crowd the pan. The blossoms should not be touching. If needed, cook them in batches.
- Fry turning the blossoms so that they are evenly golden, about 2 to 3 minutes in total. Line a plate with kitchen paper towel and drain the blossom on the towel. Sprinkle the salt over top and serve immediately.
