Stuffed Zucchini Blossoms

Zucchini and Pumpkin flowers are a favorite “flavor” here in Italy. I see pizza’s with zucchini blossoms and anchovy, there are fritters with zucchini flowers, I even see pasta and frattata adorned with the bright yellow flowers.

I am as much in love with the idea of stuffed zucchini flowers as the zucchini flowers themselves. They are so irresistable with their sunny yellow flowers piled up at the farmers market. What could be better than one stuffed with mozzerella and deep fried?

Stuffed Zucchini Blossoms (Fiori di Zucca fritti)

Ingredients

8 zucchini flowers

1 ball fresh mozzerella

1/2 cup flour

cold sparkling water

oil for frying

Directions:

First remove the central pistil from the flower trying to keep the flower intact in its “cup” shape.

Cheese stuffed Zucchini Blossoms (Fiori di Zucca fritti)

Cut the mozzarella up in sections small enough to fit into the flower. Stuff the flower with a section of cheese. Bring the tips of the flower together and seal the cheese inside the flower.

For the batter, mix the flour with the sparkling water, you want the consistency of liquid cream. This is a thin batter. Dip the flowers into the batter and then gently fry them until they are light golden. Arrange on a plate and serve with a sprinkle of salt.