Zucchini Flowers & Fritters

Steps

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1. 1
   Prepare zucchini flowers: if picked the day before, store wrapped in damp paper towel in a covered container in the refrigerator. Gently wash each flower by removing the inner stamen and green membrane, use minimal water to rinse, and pat completely dry with paper towel to prevent oil from splattering.
   ▶ ≈0:00
2. 2
   Make the batter: crack eggs into a bowl and beat lightly; add 2 cups water, salt, and black pepper, stirring gently.
   ▶ ≈1:45
3. 3
   Mix all-purpose flour combined with baking powder, Pecorino Romano cheese, and chopped fresh mint into the batter. Stir gently until smooth and a thin but coating consistency is reached.
   ▶ ≈2:45
4. 4
   Stuff the flowers: gently insert a strip of mozzarella into the center of each cleaned and dried zucchini flower, then gently close the petals to seal the cheese inside.
   ▶ ≈8:29
5. 5
   Deep-fry stuffed flowers: heat oil to proper temperature. Using a spoon, gently dip each stuffed flower into the batter and carefully place in hot oil. Turn gently with a fork to help flip, avoiding excessive handling of the batter. Fry until golden brown on both sides, then remove and drain on paper towels.
   ▶ ≈9:57
6. 6
   Make fritters from leftover batter: if batter remains, chop any extra prepared zucchini flowers or use the plain batter, drop spoonfuls into hot oil, and fry until crispy and golden on both sides, turning as needed.
   ▶ ≈12:58
7. 7
   Before serving, if the oil has been used multiple times or has a strong smell, replace with fresh oil. Ensure all fried items are golden brown on all sides, with the mozzarella filling inside fully melted and heated through.
   ▶ ≈18:20