Fried Zucchini Flowers
 

Have you had this treat? It is wonderful. Where have you had them in Rome? We will be going in a couple of weeks and do not want to miss this treat if possible. Thanks!

Living in Arizona, I am very familiar with fried zucchini blossoms, but did not look for them in Italy. Hope somebody has a reply for you. Yummy.

I make them at home and every year in Provence we have them stuffed with goat cheese or mushrooms.

Many restaurants in Rome offer them as an antipasti.

Another treat are carciofi alla giudia--double fried (but not battered) artichokes--literally "Jewish" style since the cooking method comes from Roman Jewish cuisine.

Da Gigetto's makes wonderful ones.

It's easy to get them here in California. I don't remember having them in Europe, but have had them here for as long as I can remember. Happy Travels!

They are delicious and incredibly easy to make. I make my own with my own blossoms. Though I have had them in Italy I do not recall having them in Rome. Good luck - hope you are able to find some! :)

So post your recipies for the ones that make them!
Yum- yum:) I love them but have never made them.

We had them several places but we did have them in Rome for sure. I'll try to find the name of the restaurant for you. All I remember is that it was one of those restaurants that looks like a glassed-in room on the sidewalk.

I have never seen squash flowers on a menu but I must confess every attempt to grow zuchini at home results in a small crop because I can't resist plucking the flowers for a yummy brunch! I simply batter lightly and fry -- any favorite batter works, although to get the best results keep it light in both weight and flavor. They cook up quickly and are very tender. Nutmeg is a favorite seasoning.

Just as you're walking into P.del Popolo (next to the twin churches) there's a take out only cafe that served the fried zucchini flowers. We at some with pizza on the steps of the church.

I just usually fill with chevre and fresh herbs. Dip in a tempura batter and fry. Or you can make fillings with ricotta and other cheeses as long as the tips of the blossom are closed to prevent any leaking.

No one seems to have mentioned that in Rome fried zucchini flowers are most often stuffed with cheese (mozzarella generally) and a piece of anchovy.

Here in Dallas I never see them in the stores to buy. I would think Whole Foods would have them whenever they're in season.

As a child of Parents born in Italy, they were always in our local Italian markets in season but not many places still carry them except one local farmers'market. One year I was desperate and I plucked a half dozen from the Audubon garden.

A week ago I had fried zucchini blossoms 2 places in Rome. One was <b>Il Convivio</b>. Those were lightly battered and fried, sort of like a tempura batter and stuffed with some kind of meat. Also on the plate were 2 pieces of buffalo mozzerell and a small scoop of red pepper sortet. Anchovy sauce was drizzled over the plate. I could have eaten a dozen of these. By far the best overall.

The other time I had it at <b>Hotel Eden</b>. It was much more expensive and much less interesting. They were baked not fried, and stuffed with 2 cheeses of undiscernable origin. A few cherry tomatoes and olives were scattered on the plate.

Both were listed as starters.

I've seen them on just about any restaurant menu in Rome. And I've had wonderful ones at my favorite Italian restaurant in London.

We had this delicacy at Armando al Pantheon. If possible, go on a Thursday night for the house special veal shank.

The whole meal was so good we wanted to return the next night...then they told us these favorites were only served on Thursdays. Mmmmm. My mouth is watering!

PS: That veal shank dish is called &quot;coda&quot;. Or it may be coda [something]. It's magnificent.

It's called coda alla vaccinara, and it's not made from the shank but from the tail.