Fried Anchovy-Stuffed Zucchini Blossoms

Preparation info
  • Makes


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

In Rome, the arrival of zucchini blossoms coincides with the arrival of summer, so do as the Romans do, and kick off the season with this signature antipasto. Light and airy, with a subtle squash flavor, the flowers deliver a delicate contrast to the salty anchovies in the filling.


  • Canola oil, for frying
  • 24 anchovies, drained
  • 24 zucchini blossoms, stamens discarded
  • 1


  • Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°F. Place 1 anchovy fillet in each blossom and roll lengthwise to encase fillet. Whisk flour, baking powder, salt, and pepper in a bowl; whisk in beer until a batter forms. Working in batches and holding stems,