Fiori di zucca fritti
Photo: fugzu · CC BY 2.0

History

Fried zucchini blossoms have been on Roman trattoria menus since at least the 1920s, when the flower-and-anchovy combination became standard at the Ghetto Jewish kitchens that also produced carciofi alla giudia. The dish remains seasonal: the male blossoms of the marrow plant appear at Roman markets from late May through August, sold fresh-picked on the same day.

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Common allergens: Gluten, Dairy, Fish

Make it at home

Yield 4Hands-on 30 minTotal 45 minDifficulty Intermediate

Ingredients

  • 12 fresh zucchini blossoms, stamens removed
  • 200g fior di latte mozzarella, cut into 12 small batons
  • 12 salt-packed anchovy fillets, rinsed
  • For the batter: 150g plain flour
  • 50g cornflour
  • 1 teaspoon salt
  • 250ml very cold lager beer
  • 1 ice cube
  • 1 litre neutral oil, for deep-frying
  • Sea salt, to finish
  • 1 lemon, cut in wedges, to serve

Method

  1. Heat the oil in a heavy deep pan to 180C.
  2. Open each blossom gently and slide in one baton of mozzarella and one anchovy fillet. Twist the petals at the tip to close.
  3. Whisk the flour, cornflour and salt with the cold beer to a thin batter, the consistency of single cream. Drop in the ice cube and use the batter cold.
  4. Dip each stuffed blossom into the batter to coat completely.
  5. Lower 3 or 4 at a time into the hot oil. Fry 90 seconds, turning, until pale gold and crisp.
  6. Lift onto kitchen paper. Finish with flaky salt and serve immediately with lemon wedges.

Tip from the editors. The batter must be ice-cold and the oil hot; the temperature shock is what shatters the crust. A lukewarm batter or an under-temperature oil produces a chewy soggy fritter.

Where to eat fiori di zucca fritti

Fiori di zucca fritti in Rome

Pianostrada ★ 4.4

€€ €25-€35BrunchModern Roman brunch, focaccia platesCentro Storico

Pianostrada in Rome's Centro Storico runs Saturday-Sunday brunch with the focaccia di Pianostrada, polenta-and-egg plates and a modern Roman menu.

OrderFocaccia with mortadella and stracciatella, plus poached eggs over polenta.

TipBook three weeks ahead for the garden seats from May to September. Closed Monday all day.

Directions Book

Forno Campo de' Fiori ★ 4.5

€ PizzeriaCentro Storico

Forno Campo de' Fiori in Rome bakes pizza bianca by weight at €3-4 per slice. Cash only. Open Mon-Sat 07:30-14:30 and 16:45-20:00; closed Sunday.

TryPizza bianca by weight

TipCash only. Open Mon-Sat 07:30-14:30 and 16:45-20:00; closed Sunday.

Directions

Da Enzo al 29 ★ 4.4

€€ Roman TrattoriaTrastevere

Da Enzo al 29 in Rome's Trastevere is the 30-seat trattoria with the longest queue in town. Kitchen leans roman trattoria. At Via dei Vascellari 29.

OrderCarbonara, carciofo alla giudia in season (March to May), tiramisu to finish.

TipNo bookings for parties under four. Queue from 18:45 for a 19:00 seating or you will wait an hour.

Directions

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