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Fried Stuffed Zucchini Blossoms with Mozzarella & Anchovies

Recipe by Lisa Marie Cimini

Delicate zucchini blossoms filled with fresh mozzarella and anchovies, dipped in a cold sparkling-water batter, and fried until crisp and pale golden.

  • Total Time30–35 minutes
  • Yield10–12 stuffed blossoms 1x

Ingredients

Units Scale
  • 10-12 fresh zucchini blossoms
  • 125 g fresh mozzarella, well drained
  • 5-6 oil-packed anchovy fillets, drained
  • Neutral oil or light olive oil, for frying
  • 100 g all-purpose flour
  • 15 g cornstarch
  • 1/2 teaspoon fine sea salt
  • 160-180 g very cold sparkling water
  • Flaky or fine sea salt
  • Lemon wedges, optional

Instructions

  1. Gently inspect the zucchini blossoms and remove any insects or debris. Carefully open each blossom and remove the stamen or pistil from the center. If rinsing is necessary, rinse very gently and dry completely.
  2. Cut the mozzarella into narrow strips that fit inside the blossoms. Pat the cheese very dry with paper towels.
  3. Place a small piece of mozzarella and half an anchovy fillet inside each blossom. Do not overfill. Gently twist the petal tips together to help hold the filling inside.
  4. Whisk the flour, cornstarch, and sea salt in a medium bowl.
  5. Slowly whisk in 160 g of cold sparkling water until the batter is thin and similar to heavy cream. Add more sparkling water only as needed. Do not overmix. A few small lumps are fine.
  6. Pour 1½ to 2 inches of oil into a heavy-bottomed skillet or Dutch oven. Heat the oil to 350°F (175°C).
  7. Dip one stuffed blossom into the cold batter and let the excess drip back into the bowl.
  8. Carefully lower the blossom into the hot oil. Fry only 2 to 3 blossoms at a time for 2 to 3 minutes, turning once, until crisp and pale golden.
  9. Transfer the blossoms to a wire rack or paper towel-lined tray. Let the oil return to 350°F before frying the next batch.
  10. Sprinkle lightly with sea salt while hot and serve immediately, with lemon wedges if desired.

Notes

The batter should coat the blossoms lightly without forming a thick shell. Add sparkling water a tablespoon at a time if it becomes too thick. Keep the oil temperature steady and avoid crowding the pan.

Storage, Freezing & Make Ahead

Fried zucchini blossoms are at their best the moment they leave the oil. If you have leftovers, cool them completely and refrigerate in a shallow airtight container for up to one day.

Reheat on a wire rack set over a sheet pan in a 375°F oven until hot and crisp. Avoid the microwave, which will soften the delicate coating. Freezing is not recommended because the blossoms and mozzarella lose their best texture.

  • Prep Time: 20 minutes
  • Cook Time: 10–15 minutes

Find it online: https://myweatheredtable.com/fried-stuffed-zucchini-blossoms/