In Italy, fried zucchini blossoms are the jalapeño poppers of the jet set. Crunchy, salty, and addictive, they go perfectly with an aperitivo, from a Bellini to a Negroni.
12 zucchini flowers – 1-ounce mozzarella, cut in 12 cubes
1 tablespoon capers – 1/2 cup all-purpose flour
1 large egg – 1/4 cup grated Parmigiano cheese
3 cloves garlic, finely chopped – 2 tablespoon fresh mint, finely chopped
3/4 cup water – Frying oil
Wash the zucchini flowers under fresh water. Gently open the petals of each flower and insert 2 capers, and 1 cube of mozzarella. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, garlic, mint, cheese, and water.
Dip the flower in the pastella and fry in hot oil.
Fry the flowers on both sides until they turn golden. Serve immediately.
