I grew up with this amazing dish that my mom would make me around the beginning of September when the zucchini blossoms are widely available.

The blossom would get stuffed with a piece of fresh mozzarella, possibly a salted anchovy, and dip in a smooth batter, then deep fried to perfect golden colour!

Then, my mom would make a basil infused tomato sauce to dress them, YUM!

Hope you enjoy this as much as I do!


As many fresh zucchini blossom as you wish

Enough pieces of fresh mozzarella to stuff the blossom

Frying batter, I like to make a tempura style batter:1/2 cup flour, 1 egg yolk, 1tsp corn starch, cold soda water as needed

Frying oil

Salted anchovies if desired

Tomato sauce to dress it


Start by making the tempura batter by mixing all the ingredients adding the cold soda water little at the time to have a more liquid batter than a classic thick one. Keep in the fridge.

For the tomato sauce, you can either buy a pre-made one or make your own by pureeing canned whole plum tomatoes.

Clean the blossom from the internal pistil of the flower and rinse gently., remove the stem from the male ones.

Heat the oil at 350F for deep frying.

Stuff the blossom with the cheese and the anchovy (if desired), dip in the tempura batter and place them in the heated oil to fry till golden color.

Dry the fried blossom on papertowel or parchment paper and sprinkle sea salt on them.

Coat the blossom with few spoonful of tomato sauce and enjoy it when still hot!


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