Starters
Stuffed and fried zucchini flowers
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
50 min
Servings:
1 Portions
Ingredients:
12
Pumpkin flowers
12
Anchovy fillets
4
Slices of fresh mozzarella (also buffalo mozzarella)
4
tablespoons of flour
1
glass of sparkling cold water
Salt to taste
Maize seed oil for frying to taste
Pepper to taste
PREPARATION
1
Gently clean the zucchini flowers. Remove the stem and the inner pistil. Wash them under tap water and let them drain to remove the water.
2
Cut the mozzarella into small slices. Fill the flowers with a piece of mozzarella and a piece of anchovy. Close the flowers by rolling up the ends.
3
Prepare the batter by pouring the flour into a bowl. Add the egg and the sparkling water and mix well with a whisk. You should obtain a batter with a thick consistency and free of lumps. Season with salt and pepper.
4
Gently deep the zucchini flowers in the batter.
5
Fry the batter zucchini flowers in plenty of hot oil. Let them brown, drain them with a skimmer and dry them from the excess oil and lastly put them in a plate covered with absorbent paper.
