Remember when I couldn’t stop talking about/eating/photographing artichokes? Gorgeous vegetables in season will do that to a girl. Fried, stewed, roasted…it was all about the artichoke.
Lately my lens/stomach/thoughts have turned to zucchini. Zucchini this and zucchini that. But I realized that I’ve never written about the zucchini dish I make and eat most often: fried zucchini blossoms.
It’s hard to avoid them this time of year in the market. And in my garden too, they are all over the place. Beautiful, bright yellow and orange flowers, ready to be taken into the kitchen and fried.
Because even if there are other delicious ways to eat them (see Melissa’s cheesy version here) in Rome they get deep fried. Every time.
While I usually don’t attempt frying at home, I make an exception for fried blossoms all summer long. I guess it’s the big delicious-to-ease ratio that I like (or is it small ratio? I’m always getting that wrong).
Anyway, they are super easy. And super delicious.
I also order them when I go out to eat, and did so recently at Gigetto’s. This time of year the waiters spend the morning prepping the delicate blossoms. The flower is gently opened, and the stamen is tweaked out.
While holding the flower delicately in one hand, the waiter picks up a cube of mozzarella and an anchovy fillet, and inserts them into the base. The flowers then wait patiently on a platter, ready to be fried up before coming out to the table.
If you happen by this restaurant anytime from about 10 to 11, stop by. The waiters are all set up in the front room, and are happy to give an impromptu stuffing lesson.
However, for the frying and eating part, you’ll have to stop by later and order a plate full for lunch.
Or else just whip up a batch at home. Your choice. 
Fried Zucchini Blossoms
As with all fried things, as many as you make will get eaten.
12 Zucchini Blossoms
100 grams fresh mozzarella, cut into small cubes
6 anchovy fillets, cut in half
1.5 cups water
flour (about a half cup)
Olive Oil
Zucchini Blossoms: They are usually pretty clean, so I don’t even wash them. Gently pry open the petals and nip the stamen out.
With the petals still open, gently place a cube of mozzarella and a piece of anchovy in each flower.
Close the flower back up and set aside.
Fill a shallow bowl with water. Slowly add flour, stirring with a fork. Keep adding flower until the batter is the consistency of crepe batter. In other words, very runny pancake batter.
When ready to cook, heat about 3 inches of olive oil in a frying pan.
Dip each flower in the batter, and let excess drip off. Place gently into pan with oil, and fry. Don’t over crowd. After a few minutes, turn and cook on the other side. They should be golden and take a total of 4 to 5 minutes tops.
Place on paper towels to drain, sprinkle with salt and serve. 
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So jealous! Our zucchinis just have not produced this season (strange weather patterns in the Pacific NW USA this year). We love the blossoms and have often used a light beer batter to fry them, and served them with a few (strategically-aimed) blops of sugo and a fine rasping of pecorino.
We make a ricotta cheese mixed with grated zucchini skin and piped it into the flower and baked….then plated on a tomato sauce …lovely
My favorite thing in the whole world! I was born and raised in San Francisco and my father (who was from Sicily) had an amazing garden. He grew organic over 50 years ago. Our garden was full of produce year round, peas, favas, tomatoes, potatoes, carrots and of course zucchini to name a few. Your photos bring back so many memories. I hope to see you in Rome one of these days!! Thanks for your great blog. It always hits close to home.
Helas, our zucchini blossoms are gone from our markets already!! 🙁 And of course, I always want what I can’t have…
Elizabeth, I left a little blog award for you over at my place. I hope that isn’t too ridiculously silly for someone of your experience but I felt a proper thank you for all that you do was in order. This post is a perfect example of why I love your work so much. Merci.
What isn’t better fried…I’m ashamed to admit I like almost all things fried…but particuarly delicious ingredients like zucchini blossoms or artichoke hearts. Love it!
Doug-we just got our first blossoms in our garden in Renton. I fold whipped egg whites into my batter to make them light and crispy. Thanks for the reminder, I will make them tomorrow!
Glad to hear that! Ours would start, then drop (over and over). Part of it was garden placement (assuredly Ciscoe would not approve). But we have had good sun since the weekend–there’s hope! Likewise hope you enjoy your fried goodies!
The bit of anchovy and cheese makes the perfect cheesy salty bite!
…one of my favorite spots in Rome!
Hello Elizabeth:
We have found our way to you via the delightful Heather at Lost in Arles. We have been enchanted to read through your previous posts which, as we have just returned from visiting friends in Lucca, have helped us to keep a little flavour of Italy in our Budapest apartment.
Your posts are so wonderfully varied and capture the essence of Italy, its people, its places and its food.We have signed up immediately as Followers and shall look forward to future posts.
Great. I’ve enjoyed them. Sadly, the carry-over fat is just huge and there is no way to get rid of it. A wonderful treat, but I’m thinking once per season at most.
We’ve enjoyed these treats on several adventures in Italy – we’ve made these in many a cooking class there. They are wonderful deep-fried, but for those who avoid the frying, you can grill them too – prepare and stuff as you wish, then grill. We don’t seem to use them too much here in the US, even when I’ve asked at my local CSA, I can’t get them to think about selling the flowers 🙁
One of our local farmer’s markets sells them with a tiny zucchini attached, about 2 inches long.
The stuffed flower is perfect, and the added little zuch makes it even better.
Bought some today with the tiny zucchinis attached. The best. Double your pleasure!