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Fried Zucchini flowers need no presentation, the ones we eat in Italian's pizzerias are good, but those that are cooked at home are another thing. Here we enter the field of delicacy, provided we follow a few easy tricks.

 

 

 

These are the ingredients:

For the batter:

  • 130 grams of flour;
  • 1 tablespoon of olive oil;
  • 65 ml of white wine (or beer if you don't have wine);
  • 65 ml of water;
  • 2 egg whites;
  • 1 pinch of salt.

For the pumpkin flowers:

  • Zucchini flowers (a beautiful abundant package since one leads to another);
  • 100 grams of mozzarella;
  • anchovies (if you like it)

For frying:

  • 400 ml of oil (preferably seeds);

First thing: prepare the batter which has to rest.

Sift the flour and knead it with a spoon with water, wine and oil. Whip the egg whites and once they have been stiff, add them (as if it were a dessert, from top to bottom so as not to let them deflate) to the flour. Add the salt. Let it rest for at least half an hour in the fridge.

 

 

Now let's dedicate ourselves to Zucchini flowers:

Clean the Zucchini flowers and remove the pistils inside (trying not to destroy the poor gourd flower, clumsy!).

Squeeze the mozzarella well, eliminating all the serum inside. Cut small strips and place an alice on them.

 

 

Now place the mozzarella with the anchovy inside the pumpkin flower (if you don't like anchovy, the alternative procedure is simple: don't put it inside the Zucchini flower).

Take the batter that has rested in the fridge and knead the pumpkin flowers.

Now heat the oil in a pan or even better in a pot (lots of oil) and fry the zucchini flowers at high temperature. The cooking time is very little, just the time to make the batter harden, as soon as they begin to brown and drain well.

 

 

 

I can eat a ton of fried Zucchini flowers!

 

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