Fiori di Zucca Ripieni di Ricotta e Acciughe Romani

Ingredients

• 12 Zucchini flowers (male), still slightly closed at the tip; stamen removed
• For the filling
• 250 g Fresh cow's milk ricotta
• 12 Salted anchovy fillets, one per flower
• 125 g Fresh mozzarella, torn or cut into small pieces
• For the batter
• 120 g Plain flour
• 30 g Rice flour
• 250 ml Ice-cold beer or sparkling water, kept over ice
• For frying
• 1 litre Neutral frying oil, for deep-frying

Method

1. 1
   Select male flowers — those on a straight stem with no developing zucchini at the base. Reach inside each flower and pinch away the stamen cleanly. The interior of the flower should be smooth and unobstructed. Lay the flowers on a clean cloth and inspect for damage; discard any that are fully open and desiccated.
2. 2
   Combine the ricotta and mozzarella pieces in a bowl and mix briefly until the mozzarella is evenly distributed through the ricotta. The mixture should be cohesive but not smooth. Place one anchovy fillet along the interior of each flower, then spoon or pipe the ricotta-mozzarella mixture gently inside to 80% capacity. Twist the petal tips closed over the filling to seal. The flower should feel plump but not taut — an overfilled flower will split in the oil.
3. 3
   Set the batter bowl inside a larger bowl filled with ice and water. Combine the plain flour and rice flour in the chilled bowl. Pour in the ice-cold beer or sparkling water and stir minimally — four or five strokes with a fork. Lumps are correct and expected. The batter should coat a finger in a thin, uneven veil. Over-mixing at this stage develops gluten and produces a thick, bread-like crust; this is where the dish lives or dies.
4. 4
   Pour the frying oil into a deep, heavy pan and bring to 180–185°C, verified with a thermometer or by dropping a small amount of batter into the oil — it should rise immediately and sizzle vigorously without browning within two seconds.
5. 5
   Working flower by flower, dip each stuffed flower immediately into the batter, allow the excess to fall back into the bowl, and lower it into the oil at once. Do not allow battered flowers to rest — moisture transfer from the flower softens the batter before it sets. Fry in batches of three or four, turning once, until the batter is uniformly deep gold and the surface shatters when tapped with a spoon, approximately 2–3 minutes per batch.
6. 6
   Remove with a slotted spoon and rest briefly on absorbent paper — no more than 30 seconds. The batter must remain shatteringly crisp; prolonged draining causes steaming and softening. Serve immediately: the defining contrast is between the hot, crisp exterior and the molten, creamy interior.