(Fiori di Zucchine Ripiene e Fritti)

• 12 zucchini flowers
• 5 ounces mozzarella cut in strips
• 6 flat anchovy fillets
• Vegetable oil for deep frying

Batter

• 2 scant cups all-purpose flour
• 1 egg, separated
• 5 tablespoons dry white wine
• 2 tablespoons olive oil
• Salt to taste

Method

Batter: Combine flour, salt, egg yolk, wine and oil.  Add 2/3 - 3/4 cup warm water to make a mixture that is slightly thinner than a pancake batter.  A little runny is perfect.  Let stand for 30 minutes.

Whisk the egg white in a grease-free bowl and fold it into the batter.  Fill each zucchini flower with a stick of mozzarella and half an anchovy fillet and seal with a toothpick.

Heat oil for deep-frying in a large pan.   Dip the flowers in the batter and fry in the hot oil until golden brown, then remove with a slotted spatula and drain on paper towels.

Serves: 4

Adapted from The Silver Spoon           back to zucchini article and zucchini recipes

 

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