One of the starters or side dishes preferred by many Italians, they are light and crunchy and they immediately remind our summer meals under the porch.
Ingredients
- 200 g zucchini flowers
- 100 g all-purpose flour
- 30 g cornstarch (corn flour)
- 195 g ice-cold sparkling water
- A pinch of salt
- Vegetable oil for frying
- Buffalo mozzarella (optional)
- Anchovies (optional)
Direction
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Gently clean the zucchini flowers and remove the pistil if desired. Pat them dry carefully.
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In a bowl, combine the flour, cornstarch and salt.
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Pour in the ice-cold sparkling water and whisk briefly until you obtain a smooth, light batter. Do not overmix. The batter should be thin enough to lightly coat the flowers.
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If desired, stuff the flowers with a small piece of well-drained mozzarella or a piece of anchovy before dipping them into the batter.
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Heat the oil to 170–175°C (340–350°F).
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Dip each flower into the batter, allowing any excess to drip off for a few seconds.
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Fry in small batches until lightly golden and crisp.
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Transfer to a wire rack or paper towels, season with salt and serve immediately.
Chef’s Tip
For the lightest and crispiest result, use very cold sparkling water and prepare the batter just before frying. Avoid resting the batter, as this helps preserve its delicate texture.
