Stuffed Zucchini Flowers

With a veggie garden overflowing with pretty yellow, star-shaped gems, there is only one thing that comes to mind… Stuffed Zucchini Flowers!!! I cannot express enough how delicious these are which is why I’ve giving in to eating them pretty much every day during this summer in Italy … opps!

This delicate flower has forever been the highlight of many menus as it’s usually served as an appetiser, stuffed with ricotta and fried in a light tempura batter. Today I’m going to share with you a recipe for our kitchen that my mother in law is an absolute pro at. It was tricky to ask her for measurements as everything comes so naturally to her, but I’m sure that you will enjoy these just as much as I do.

WHAT YOU'LL NEED

• Approx. 12 zucchini flowers

• 1 large buffalo mozzarella (100g)

• X 6 anchovy fillets, halved

• 1 egg

• 2 Tbsp milk

• 1 Tbsp water

• 1 tsp of olive oil

• Pinch of salt

• 50g flour (shifted)

METHOD

1. Clean the zucchini flours by taking out the middle part, the removing the spines near the base and the stem leaving about a 1cm remaining. Be careful not to break the flowers to prevent the insides spilling out when you cook them.

2. Cut the mozzarella into medium size strips and place one inside each zucchini flower

3. Add half of an anchovy to give it a salty taste. If you aren’t a fan of anchovies, you can leave then out but they do add to the flavour. Try adding a basil leave for something a bit different.

4. To make the batter, add all the ingredients into a bowl and whisk with a fork into it forms the same consistency as a pancake patter. If it’s not just right, add a little more flour or water.

5. Bring to a medium heat a large frying pan filled with a vegetable oil like sunflower. The oil should be enough to keep the flowers from touching the bottom of the pan. You will know when the oil is ready by testing some of the batter. The batter should bubble straight away and turn a golden colour in less than half a minute.

6. Once the oil is heated, lightly coat the flowers in the batter and drip of any excess. Carefully twist the ends of the flowers to close them and place into the hot oil.

7. Turn the flowers when you see the edges are changing colour.

8. When the flowers are cooked, place them on some kitchen paper to soak up any access oil

9. Season with a bit of fine sea salt and serve while still hot and crispy.

Buon Appetito!

#stuffedzucchiniflowers #italianfood