Fiori Di Zucchine Recipe

Prepare flowers

Gently inspect each zucchine flower and remove the pistil/stamen from inside by carefully opening the petals. Rinse flowers very briefly under cold water to remove grit, then place them on paper towels and pat dry thoroughly. Trim any tough stems, leaving a short stem for handling.

Prepare filling

Tear or cut the mozzarella into small pieces roughly the size of a marble. Place mozzarella in a bowl and season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Tear basil leaves into small pieces and fold into the mozzarella so the filling is evenly seasoned.

Stuff flowers: open each flower gently and place about 1 to 1.5 tablespoons of the mozzarella mixture inside. Do not overfill — the goal is a compact but not tightly packed ball of cheese. Twist or fold the petals together at the top to enclose the filling; if needed, secure with a small chive stem or toothpick (remember to remove before serving if you use toothpicks). Set stuffed flowers on a tray lined with parchment and keep refrigerated while you make the batter and tartar.

Make tempura-style batter

In a bowl, whisk the egg lightly with 1/2 cup of the cold sparkling water. Add the flour and 1/2 tsp salt and 1/4 tsp pepper. Fold the mixture gently — do not overmix; a few small lumps are fine. Gradually add the remaining 1/2 cup sparkling water until the batter reaches a light, runny but slightly thick consistency that lightly coats the back of a spoon. Keep the batter cold by placing the bowl over a larger bowl filled with ice or refrigerate briefly if needed. Cold batter + cold sparkling water yields a crisper coating.

Make anchovy tartar

Chop the anchovy fillets finely on a cutting board. Combine chopped anchovies, rinsed capers (finely chopped if large), 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and 1 tbsp finely chopped parsley in a small bowl. Stir to a coarse paste/tartar consistency. Taste and adjust with a pinch of salt only if needed (anchovies are salty) and a grind of black pepper.

Prepare salad bed

Place 4 cups mixed lettuce leaves in a large bowl. Drizzle with a small amount (about 1 tsp) of extra-virgin olive oil and a little lemon juice if desired; season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to combine and divide onto individual serving plates or one large platter to form the bed for the fried flowers.

Heat oil

Pour about 2 to 3 inches of neutral frying oil into a wide, heavy-bottomed skillet or medium pot. Heat oil to 175–180°C (350–360°F). If you don’t have a thermometer, test by dipping the handle of a wooden spoon — bubbles should form steadily around it.

Coat and fry

One or two flowers at a time (do not overcrowd), hold the stem and dip the stuffed flower into the batter, allowing excess to drip off. Gently lower into the hot oil. Fry for about 2.5–4 minutes, turning once, until the batter is crisp and golden and the mozzarella inside is melted. Larger flowers or colder filling may take a bit longer. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining flowers, keeping finished ones warm in a low oven (about 90–100°C / 200°F) if necessary.

Assemble and serve

Arrange the dressed lettuce bed on plates or a platter. Spoon small quenelles or dollops (about 1 tablespoon each) of the anchovy tartar evenly over the lettuce where each flower will rest. Place the hot fried zucchine flowers on top of the lettuce bed. Finish with a light drizzle of extra-virgin olive oil over the flowers, a pinch of flaky sea salt and a few grinds of black pepper. Serve immediately with lemon wedges on the side for squeezing over the flowers.