If you are a fan of zucchini flowers, then you are going to get pretty excited about this Crispy Zucchini Flower Stuffed with Butter and Anchovy Risotto!
Lovely zucchini flowers stuffed with a butter anchovy risotto, then coated in breadcrumbs, some fried however some I did in an air fryer.
The end result, crispy, sweet, creamy, and so so flavorful in every bite. You have to try these! A delicious surprising appetizer feast!
Song of the day: "Let's go Crazy" by Prince.
Inspired by Nicoletta in Rome!
Nicoletta is in Rome for a bit and she has been sharing some of the new things she has tried lately. I always get excited because the food in Rome has always been amazing! More so, on an evening out with family at a pizzeria in this lovely park all lit up, Nicoletta shared the supplì she had: cacio e pepe, classic, and zucchini flower. When she told me how good the zucchini flower one was, and what it was stuffed with, I just knew I had to make it here in Canada. So I did, and I want to share it with you.
Come let's get into the kitchen and whip up some of these delicious Crispy Zucchini Flowers Stuffed with Butter Anchovy Risotto!
What you will need for this Crispy Zucchini flowers Stuffed with Butter Anchovy Risotto:
For the Risotto:
- Carnaroli or Arborio rice
- extra virgin olive oil
- garlic
- anchovy fillets
- vegetable stock
- butter
- Parmigiano Reggiano
For the flowers:
- Zucchini flowers
- eggs
- Italian-style breadcrumbs
- panko crumbs
For frying:
- peanut oil, sunflower oil
Time to make the Risotto!
Don't be afraid when making risotto, it is really easy and I am going to show you how:
- The first thing you want to do is get the garlic that I usually press a bit to release the flavor, and into the olive oil in the pan it goes. Pick a nice saute' pan that is not too deep. The one I use has a 2 ½ inch depth. As for the diameter, not too small, you want the rice nice and evenly spread on the bottom. Mine is a 12 inch for this amount of rice.
- Also, you want to put your vegetable stock in a pot on very low heat.
- Secondly, turn the heat for the pan to a medium setting and get that garlic sizzling infusing all that lovely flavor into the oil!
- Time to toss in the rice. Stir it well, making sure it gets nice and toasted and also coated with the garlic infused oil.
- The fun begins, I usually start with 2 ladles of stock, stirring continually until the broth dissipates and I start to hear that sizzling sound in the pan. Then time to add one ladle of stock at a time. Stir and wait for the stock to dissipate before adding the next. You continue this for about 18 minutes or until your rice is at that al dente stage.
- Turn off the heat and add the butter, grated Parmigiano Reggiano, and the anchovy fillets which I turned into a paste with the mortar and pestle.
- Give it a good stir and cover. Let sit for about 5 minutes. In our case we are going to let it cool, because we are going to stuff the zucchini flowers with it. TIP: Leftover risotto that sits in the fridge overnight is even better when making supplì or arancini.
Tips on prepping zucchini flowers
- The first thing you need to do is cut off the spines at the bottom of the flower. It is where the flower meets the stem
- Next trim off the stem leaving about a cm off the stem connected. Cut along the flower lengthwise, and open, creating a butterfly shape.
- Inside the flower is a stile, it is the little knob in the center of the flower right at the bottom. Just break that off and discard.
- Wash gently then lay on a paper towel to dry. The zucchini flowers are ready to use!
Stuffing the zucchini flowers!
This is really fun. We have to stuff the flowers with the risotto. This is how we do that:
- With a spoon I scoop about a good tablespoon of risotto into the flower. Spread it throughout leaving a border to over lap.
- I then take to two sides and bring them to the center encasing the risotto in the flower. Take the stuffed flower in my hand, and form them into an oval cylinder closing off the seams. I place it on a plate, seam side down.
- This is done until all the flowers are stuffed. Then into the fridge they go while I get my dredging ingredients ready!
Coating!
You are going to need 2 bowls, one for the egg, and one for the breadcrumbs.
- In one bowl crack the eggs, season with salt and pepper and a pinch of paprika, beat well.
- In the other bowl we add the Italian-style breadcrumbs and panko and give it a good mix.
- Take the stuffed zucchini flowers out of the fridge. Take one, gently place into the egg wash, and coat well. Place into the breadcrumbs and coat and press into the flower. Shake off any excess breading and place on a plate. Give them a little press.
- Continue this until all the flowers are breaded.
To Fry or Air fry these Crispy Zucchini Flowers Stuffed with Butter Anchovy Risotto?
I was just going to fry them all, however, I remembered that I had an air fryer in the cupboard, so was curious to see if these stuffed and breaded zucchini flowers would be crispy and delicious done in the air fryer.
The results!
At first glance you do notice that the fried flowers are more moist and golden. The ones done in the air fryer were a bit dryer and lighter in color. More so, I would say the crispness was the same.
Tasting table!
The fried ones called out to me first, of course. What doesn't taste great fried? The crunch you hear biting into these flowers is incredible. Lovely toasted coating that leads you to a very creamy, starchy, oh so flavorful risotto. The little hint of Parmigiano is welcoming, and that anchovy comes in so nice and subtly, balancing well with the butter notes!
As for the air fryer ones. The crispiness was the same. They were not as moist inside, however the flavor was still on the up and up. Healthier is better, but moderation is key!
Final thoughts.
It is always sad to see the zucchini flower season come to an end. I think there are a few weeks left in the season. I truly can't get enough of these gems. For those of you who have never tried them, put it on your bucket list. Even better give this Crispy Zucchini Flower Stuffed with Butter Anchovy Risotto a try. In Rome they call them "Supplì" They are absolutely and outrageously delicious, more so very addictive!
Enjoy!
Printcrispy zucchini flowers stuffed with butter anchovy risotto
If you are a fan of zucchini flowers, then you are going to get pretty excited about this recipe. Crispy Zucchini Flowers Stuffed with Butter and Anchovt Risotto. Lovely zucchini flowers stuffed with a butter anchovy risotto, then coated in breadcrumbs, some fried and some done in an air fryer. The end result, crispy, sweet, creamy, and so so flavorful in every bite. You have to try these! A delicious surprising appetizer feast!
- Total Time: 45 minutes
- Yield: serves 4 people 1x
Ingredients
- 8 zucchini flowers
For the risotto:
- ½ cup Carnaroli or Arboio rice
- 2 tablespoons evo oil
- 1 clove garlic
- 4 cups vegetable stock
- 2 anchovy fillets
- 1 tablespoon butter
- 2 tablespoons grated Parmigiano
- ½ cup Italian breadcrumbs
The dredge:
- 2 eggs
- salt and pepper
- ½ cup Italian-style bread crumbs
- ¼ cup panko crumbs
For frying:
- 300ml peanut oil, or safflower oil`
Instructions
The Risotto:
- The first thing you want to do is get the garlic that I usually press a bit to release the flavor, and into the olive oil in the pan it goes. Pick a nice saute' pan that is not too deep. The one I use has a 2 ½ inch depth. As for the diameter, not to small, you want the rice nice and evenly spread on the bottom. Mine is a 12 inch for this amount of rice.
- Also, you want to put your vegetable stock in a pot on very low heat.
- Turn the heat for the pan to a medium setting and get that garlic sizzling infusing all that lovely flavor into the oil!
- Time to toss in the rice. Stir it well, making sure it gets nice and toasted and also coated with the garlic infused oil.
- The fun begins, I usually start with 2 ladles of stock, stirring continually until the broth dissipates and I start to hear that sizzling sound in the pan. Then time to add one ladle of stock at a time. Stir and wait for the stock to dissipate before adding the next. You continue this for about 18 minutes or until your rice is at that al dente stage.
- Turn off the heat and add the butter, grated Parmigiano Reggiano, and the anchovy fillets which I turned into a paste with the mortar and pestle.
- Give it a good stir and cover. Let sit for about 5 minutes. In our case we are going to let it cool, because we are going to stuff the zucchini flowers with it. TIP: Leftover risotto that sits in the fridge overnight is even better when making supplì or arancini.
Prepping the zucchini flowers:
- The first thing is you need to do is cut off the spines at the bottom of the flower. It is where the flower meets the stem
- Next trim off the stem leaving about a cm of the stem connected. Cut along the flower lengthwise, and open, creating a butterfly shape.
- Inside the flower is a stile, it is the little knob in the center of the flower right at the bottom. Just break that off and discard.
- Wash gently then lay on a paper towel to dry. The zucchini flowers are ready to use!
Stuffing the flowers:
- With a spoon I scoop about a good tablespoon of risotto into the flower. Spread it throughout leaving a border to over lap.
- I then take to two sides and bring them to the center encasing the risotto in the flower. Take the stuffed flower in my hand, and form them into an oval cylinder closing off the seams. I place it on a plate, seam side down.
- This is done until all the flowers are stuffed. Then into the fridge they go while I get my dredging ingredients ready!
Coating:
- In one bowl crack the eggs inside, season with salt and pepper and a pinch of paprika, beat well.
- In the other bowl add the Italian-style breadcrumbs and panko and give it a good mix.
- Take the stuffed zucchini flowers out of the fridge. Take one, gently place into the egg wash and coat well. Place into the bread crumbs and coat and press into the flower. Shake off any excess breading and place on a plate. Give them a little press.
- Continue this until all the flowers are breaded.
Frying:
- In a deep saute pan pour in oil. It should be deep enough that when the breaded stuffed flowers are placed in the oil comes over the sides Bring it to a 360 degree F temperature and then slowly place the zucchini flowers in away from you.
- Cook for about a minute or two, or until golden brown, turn over, and do the same for the other side. Do not over crowd the pan it will make it hard to turn them and they may get stuck to one another.
- Place the cooked flowers on a paper towel lined plate.
- Ready to serve.
Air frying:
- Place the breaded stuffed zucchini flowers into the tray of the air fryer. Close lid, and set for 10 minutes. Close lid and hit start.
- Periodically check them to see how done they are. If you need more time add a minute more at a time to make sure they do not over cook.
- Enjoy!
Notes
If you want you could put a piece of fresh mozzarella inside with the risotto as you are stuffing them.
If you don't like anchovies omit them.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: Stovetop/air fryer
- Cuisine: Italian
Keywords: zucchini flowers, risotto, stuffed, fried, air fried, anchovies, Parmigiano, Italian food, appetizer,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Allyssa says
Thank a bunch for this amazing recipe, will surely make this again! Highly recommended! Well done!
★★★★★
Thanks for trying it , and so excited that you loved it. It is a wonderful true Italian delight!
Cheers!
★★★★★
Amy Liu Dong says
I love this recipe! So easy and delicious. I will definitely make this for my family. Thank you!
★★★★★
Hi Amy
I think your family is in for a real treat. This appetizer has it all, texture, flavor beauty! Send us some pictures, would love to see them!
Happy cooking!
veenaazmanov says
This is definitely unique and a must try recipe. Looks crispy and perfect for a snack too.
★★★★★
Hi Veenaazmanov, yes they are a perfect snack I ate them even cold but they are so much more tasty warm.!
Enjoy!
Aya says
I love how easy this recipe is! It is perfect for hosting. I can't wait to give it a try.
★★★★★
Aya, you are so right, its a super easy recipe and delivers in so many ways, perfect for entertaining. It will wow your guests!
Happy cooking!
Megan Ellam says
Absolutely incredible! I use cauliflower rice for a lower carb version but the flavours with anchovy is perfection!
★★★★★
Well done Megan, love that you used the cauliflower rice. It would also add in the flavor department. Yum!
Marie says
I love EVERYTHING about this recipe! Zucchini flowers are such a treat, and this is such a fun, tasty way to serve them. Happy to read Nicoletta is having a delicious time in Rome. I miss the city so much--it's the first place I will want to travel back to once the current situation settles itself. In the meantime, there's always that butter anchovy risotto!! 😉
★★★★★
Way to be resilient Marie! The risotto will definitely help. I also miss Rome so much, however Nicoletta is sending me all that great energy and food vibe. It is what I used to make these wonderful tasty appetizers!
Hope you get back to Rome soon!
Nicole says
Loreto, your recipes are always outstanding and these zucchini flowers stuffed with risotto is no exception. Zucchini flowers are one of the best things about summer and I'm obsessed with the idea of stuffing them with risotto! What an incredibly delicious idea. I'm going to save this recipe for next summer!
Nicole, thank you for making me feel confident. I love cooking and love sharing. Wish these appetizers were all my idea however it was Nicoletta's experience in Rome eating in a wonderful Pizzeria that had me wanting to share these with all of you. So happy you like them and there is plenty more from where that came!
Cheers!
Amanda says
This was such a lovely recipe! The coating turned out perfectly crispy, and the filling was absolutely divine.
★★★★★
Hi Amanda, I am over the top happy that they turned out fantastico for you and that you enjoyed them so much. A big huge hug for trying these.
Thanks again!
silvia says
I love zucchini flowers, I have eaten them for years but never stuffed with risotto, this was a revelation, delicious!
★★★★★
I am so happy that I was part of a revelation. You're right about zucchini flowers, they are the best. We look forward to them, love them, and miss them.
Cheers!
Heidy says
These crispy zucchini flowers stuffed with butter anchovy risotto were off the chain yummy! The entire family including my picky husband loved them!!
★★★★★
What a huge compliment. Thank you so much. So happy your picky husband liked them too!
Happy cooking Heidy!