Fried Courgette Flowers with Mozzarella and Ansjovis – an Authentic Roman Classic
Fresh courgette flowers have returned to the market, brightening things up with their vibrant colour and delicate petals. They signal the end of spring and the beginning of a summer filled with fresh, simple dishes. During a city break in Rome, I tried a classic dish that instantly won me over: courgette flowers stuffed with creamy mozzarella and anchovies. Crispy on the outside and gooey on the inside, I was hooked after just one bite!
Now that my courgette plants are in full bloom in the garden, it's the perfect time to try making them myself. And trust me – it’s easier than you think! Here’s my take on this delicious dish: simple, seasonal and seriously tasty. These fried courgette flowers with mozzarella and anchovies are perfect as an aperitif or starter on a warm summer evening.
Did you know?
The courgette, or zucchina in Italian, is a relatively recent addition to European cuisine. It actually originated in Central America and only reached Europe in the 16th century thanks to explorers.
Cucurbita pepo
It all started with the plant species Cucurbita pepo, which was cultivated by indigenous peoples such as the Maya as far back as 7000 BC. Through trade and farming, it spread across the Americas and eventually reached North America, where it became known as askutasquash – a word from the Algonquian language meaning 'vegetable that can be eaten raw or uncooked'.
The three Sisters
Maize, beans and squash, known as the 'Three Sisters', were the cornerstone of agriculture for many Native American communities. These crops supported each other naturally and were an early example of permaculture. Together, they made the perfect meal: maize provided complex carbohydrates, beans provided fibre and protein, and squash was packed with vitamins, minerals, and antioxidants.
From askutasquash to courgette
Courgettes and their North American cousin, the askutasquash, are part of the same family. After the discovery of the Americas, explorers brought seeds back to Europe. It wasn't until the 17th century that Italians began cultivating a young, tender variety of squash – the zucchini. It was also the Italians who first started using the flowers in cooking, often stuffing and frying them, just like in this delicious recipe!
From ancient squash to summer favourite
The courgette has come a long way, from askutasquash in North America to zucchina in Italy. However, it is in Italian cuisine that this young vegetable and its flowers truly shine. Stuffed and fried courgette flowers are a beloved classic, especially in Rome and Naples. The combination of creamy mozzarella and salty anchovy in a crispy batter is simple but absolutely delicious. Time to get cooking!
Fried courgette flowers with mozzarella and anchovies
Chef's tip:
Use male flowers so that your courgettes can continue to grow. To add an extra crunch, use rice flour as your secret ingredient!
How do you get that batter light and crispy?
The secret to a top-notch tempura batter is: Cold ingredients, minimal mixing and hot oil. Chill your sparkling water, flour and mixing bowl in advance – the colder they are, the better. Sparkling water makes the batter light, and rice flour gives it an extra crunch. Stir everything together quickly and use the batter immediately. The greater the temperature difference between the batter and the hot oil, the crisper your flowers will be.
This recipe serves four portions of pure summer joy!
Ingredients:
- 8 male courgette flowers
- 125 g mozzarella
- 8 anchovy fillets in oil
- 8 basil leaves
- 100 g rice flour
- 50g plain flour
- 50 g cornflour
- 250 ml sparkling water
- 2–3 ice cubes
- Oil for deep frying
- Fleur de sel
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Step 1: Chill all the ingredients.
Mix the three types of flour together, then put them in the fridge along with the sparkling water and a mixing bowl.
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Step 2: Fill the flowers.
Gently remove the stamens from the flowers, taking care not to tear the petals. Cut the mozzarella into eight pieces, pat them dry and top each one with an anchovy fillet and a basil leaf. Slide one piece of mozzarella into each flower and twist the tops gently to close. Keep chilled.
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Step 3: Make the batter.
Pour the sparkling water into the chilled bowl and add the ice cubes. Sift in the flour and stir briefly – don't overmix!
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Step 4: Time to fry!
Heat the oil to 180°C. Dip the flowers in the batter and fry them in small batches until they are golden and crispy. Drain on kitchen paper and sprinkle with fleur de sel.
![JPEG Fried Courgette Flowers 1133]()
