Fried pumpkin or zucchini flowers, stuffed with burrata or mozzarella and anchovy – a Roman squash blossoms in batter recipe. In Italy squash blossoms are used even in pasta or lasagna. The batter is made with mineral water and ice cubes. Do not forget that zucchini flowers are very delicate. They need to be cooked the same day or at most the next day.

STUFFED SQUASH BLOSSOMS

Ingredients (2 servings)

Stuffed squash blossoms ingredients
  • 10 big Pumpkin or Zucchini Flowers
  • 70 g Burrata or mozzarella
  • 10 Anchovy fillets
  • 2-3 pieces Dry Tomatoes in Oil (optional)
  • Vegetable Oil for frying

FOR BATTER

  • 100 g Flour
  • 150 ml Mineral Sparkling Water
  • 1 Yolk
  • 4 Ice Cubes
  • Salt or Fleur de sel
  • 2-3 tbsp of Flour for panning

Instructions

Remove external leaves from pumpkin flowers. Cut the stem, gently remove the pistil, opening the petals on one side.

Cut burrata (or mozzarella) in half *, then cut each half into 5 slices.
* Mozzarella can be left to drain on a paper towel.

Remove the dried tomatoes from the oil, let them drain, cut into slices.

Put a slice of mozzarella in the squash blossom, add anchovy fillet, put a slice of dried tomato on top. Close the flower with petals. *
* Do not fill the flower too much, it should close well, otherwise, the filling will leak and it will be difficult to fry the flower.

Prepare all the flowers.

Heat the vegetable oil for frying over medium heat in a deep pan to 180°C*.
*How not to overheat the oil? Heat the oil over medium heat – it is easier to follow its heating and prevent the oil from smoking. Throw a pinch of flour into the oil – it should start to foam/fry, but not blacken or smoke. If the flour “floats” over the oil – the oil temperature is not high enough.

Pour 100 g of flour in a small bowl, add the yolk, stir with a fork or whisk.

Gradually add 150 ml of very cold mineral water, stirring with a whisk, until obtaining a homogeneous dough.
Add ice cubes and stir the dough again.

Put 2-3 tablespoons of flour in another bowl and roll over the flowers.

Dip the flowers in a batter and dip into the heated oil *.
*If the oil temperature is correct, then the flower should not sink and should appear the bubbles around it. Roast 2-3 flowers at the same time – firstly, the oil temperature will be more stable, and secondly, the flowers are quite fragile and they will roast better. When frying there should not be an unpleasant smell of smoke – this is a sign of too high oil temperature. If there is a smell of smoke or smoke, reduce the heat.

Fry flowers to a golden colour on all sides. Remove blossoms from the oil, leave to drain on a paper towel.
Sprinkle flowers with salt or fleur-de-sel.

Stuffed squash blossoms
Stuffed Squash Blossoms
    Fried pumpkin or zucchini flowers, stuffed with burrata or mozzarella and anchovy

    Stuffed Squash Blossoms

    Servings: 2

Ingredients

  • 10 big Pumpkin or Zucchini Flowers
  • 70 g Burrata or mozzarella
  • 10 Anchovy fillets
  • 2-3 pieces Dry Tomatoes in Oil (optional)
  • Vegetable Oil for frying
  • FOR BATTER
  • 100 g Flour
  • 150 ml Mineral Sparkling Water
  • 1 Yolk
  • 4 Ice Cubes
  • Salt or Fleur de sel
  • FOR PANNING
  • 2-3 tbsp of Flour

Instructions

  1. Remove external leaves from flowers Cut the stem, gently remove the pistil
  2. Cut burrata in slices
  3. Cut tomatoes into slices
  4. Put a slice of mozzarella in the squash blossom Add anchovy fillet, put a slice of dried tomato on top. Close the flower with petals
  5. Heat the vegetable oil to 180°C
  6. Put 100 g of flour in a small bowl, add the yolk, stir with a fork or whisk Gradually add 150 ml of very cold mineral water, stirring with a whisk, until obtaining a homogeneous dough. Add ice cubes and stir the dough again. Put 2-3 tablespoons of flour in another bowl and roll over the flowers. Dip the flowers in a batter and dip into the oil
  7. Fry flowers to a golden colour on all sides. Remove blossoms from the oil on a paper towel. Sprinkle flowers with salt or fleur-de-sel
    squash blossoms, zucchini flowers, stuffed squash blossoms, mozzarella, anchovy