Monday, April 22 2024

This delicious recipe transforms fresh squash blossoms into crispy, golden parcels of goodness, each filled with a delicious mix of finely chopped anchovies and mozzarella cheese.

Encased in a light and airy batter and fried to perfection, these delicious appetizers or side dishes promise to elevate your dining experience.


 

 

 

 

 

MAKES about 12 zucchini flowers

INGREDIENTS:

  • Fresh zucchini flowers (about 12)
  • Anchovies in oil (about 6-8 anchovies)
  • Mozzarella cheese (about 5 ounces or 150 g)
  • All-purpose flour for batter (about 1 cup)
  • Sparkling water (about 2/3 cup or 150 ml)
  • Salt to taste
  • Cooking oil for frying

 

METHOD

  1. Preparation of zucchini flowers:

    • Gently clean the zucchini flowers, removing the pistil inside.
    • Rinse them under running water and pat them dry carefully using a clean kitchen towel.
  2. Preparing the filling:

    • Finely chop the anchovies and cut the mozzarella into small cubes.
    • In a bowl, mix the chopped anchovies and mozzarella cubes.
  3. Filling the flowers:

    • Carefully stuff each flower with a small amount of the anchovy and mozzarella mixture.
    • Gently close the flower, wrapping the petals around the filling.
  4. Batter preparation:

    • In a bowl, mix the flour with sparkling water until you get a smooth batter.
    • Add a pinch of salt and mix well.
  5. Breading:

    • Heat the oil in a deep pan over medium-high heat.
    • Dip each stuffed flower into the batter, ensuring it is completely covered.
  6. Frying:

    • Carefully slide the battered zucchini flowers into the hot oil.
    • Fry them until they become golden and crispy, turning them to ensure even cooking.
  7. Draining:

    • Once cooked, transfer the zucchini flowers to a paper towel to remove excess oil.
  8. Serving:

    • Serve the zucchini flowers stuffed with anchovies and mozzarella hot, perhaps accompanied by a sauce of your choice, such as fresh tomato sauce or citrus-infused mayonnaise.

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