Fiori di Zucca

So, as you know, my zucchini plant is in full bloom, and during my personal Italian night, I made Fiori di Zucca, or filled zucchini flowers, battered then deep-fried to a crisp.

Now, I first read about this dish in Eat, Pray, Love. (Yes, I will own up to reading that book and liking it. So there.) When I visited Rome for the first time in September last year in my own Eat, Pray, Love moment, I ordered fried artichokes and zucchini blossoms. I really liked it. It seemed simple enough to make.

anchovyMy kababayan Kuya Francis (my friend, not only from Facebook), who works as a chef, gave me a small jar of anchovies preserved in oil during my second visit last December.

So now that I was all set, I bought mozzarella cheese, fizzy water, and downloaded this recipe. Like their recommendation, I got firm mozzarella chesse. Mozzarella di Bufala, or Buffalo Mozarella, tends to have a creamy/milky interior. I didn’t want oil splatter, so I went for normal mozzarella.

Mixing the egg with fizzy water made the liquid very foamy, to the point that I asked myself is this normal? But it made the crust really crunchy.

As I said, really easy to make, and it is a great appetizer. Think of this as zucchini tempura. However, this has to be eaten quickly. I prepared seven flowers for myself, eating the last ones prepared first. Eating the first flowers at the end, I noticed that the crust had turned soggy. But it was the same taste of sweet, salty, and creamy all at once. I highly recommend this to anyone. Up next, make Fiori di Zucca with chili tinapa!

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