Zucchini flowers stuffed with speck and mozzarella

Stuffed zucchini flowers are a delicious appetizer that can be served both at an elegant dinner or a casual meal. The variant with speck and mozzarella is a matchup between the sweetness of the zucchini flowers and the saltiness of the speck, with the mozzarella adding creaminess to the filling. Here is the recipe:

Ingredients

• 12 zucchini flowers
• 100 g of thin slices of speck
• 200 g of mozzarella for pizza or fiordilatte
• 1 egg
• Flour, as needed
• Light beer or sparkling water, as needed
• Salt, as needed
• Seed oil for frying

Preparation

1. First, gently clean the zucchini flowers by removing the inner pistil and any external impurities.
2. Cut the mozzarella into sticks and the speck into thin strips or cubes.
3. Gently open the zucchini flowers and insert some speck and a stick of mozzarella inside. Be careful not to overfill them to prevent bursting during cooking.
4. In a bowl, prepare a batter by mixing the egg with a pinch of salt and gradually adding flour and beer (or sparkling water) until obtaining a smooth, semi-liquid mixture, not too dense.
5. Dip each stuffed zucchini flower into the batter, making sure it is completely covered.
6. Heat a generous amount of seed oil in a pan and, once it has reached the ideal temperature (about 170-180 °C), fry the zucchini flowers until they become golden brown.
7. Drain them on paper towels to remove the excess oil and serve them hot.

Curiosity

Zucchini flowers have ancient origins and are highly appreciated in Italian cuisine, especially in the central regions, for their delicate texture and light taste. Frying is the most widespread method to enjoy their unique texture, but they can also be cooked in the oven for a lighter option. It is interesting to see how the filling can vary greatly, including ingredients such as anchovies, ricotta, aromatic herbs, and much more, depending on the chef’s creativity and the regional traditions.