I have been fortunate enough to have traveled to Rome six times. And each time, I was blessed with enjoying an abundance of my favorite Roman snack, fiori di zucca fritti, or, fried stuffed zucchini blossoms. My first time was with my now-husband Chris, on the vacation to Tuscany during which we got engaged. He convinced me that these treats were nothing like their ultimate product, knowing I'm no fan of any type of squash. I tried them and was forever in love with Chris and his crispy fried stuffed flowers.
squash blossoms, rinsed well
large ball fresh mozzarella cheese, sliced into thin strips
Fill a large frying pan up to about 1/2 inch with oil.
Heat the oil over medium-high heat. While the oil is heating, stuff the blossoms with the strips of mozzarella.
Make an egg wash by beating the egg and water together.
Mix together the flour, salt, paprika, black pepper and red pepper in a shallow dish.
When the oil is hot enough for frying, dip each blossom first in the egg wash, then in the flour mixture, and gently place it in the oil. Avoid crowding the blossoms - if the pan isn't large enough, do this is two batches of four.
Cook each blossom approximately two minutes on each side, then let rest on a paper towel.