Fried Zucchini flowers stuffed with mozzarella cheese and anchovies
Traditional Roman cuisine, however, can be found in central and southern Italy. The flowers are not the same as those found attached to zucchini, which are called females but are born directly attached to the plant. And the flavor and texture are different.
This is a traditional recipe but the flowers can be filled with anything you want and if you want you can even bake them in the oven!
Tips To dip the flowers into the batter, take them from the top otherwise the filling will fall out!
Fried Zucchini Flowers
From Roman tradition one of the most famous apetizer
Ingredients
- 8 Squash blossoms
- 1 can of beer ice
- 1 mozzarella small
- 8 anchovies under oil
- all-purpose flour
- Peanut oil (or Sunflower oil)
- salt
Instructions
- First cut the mozzarella into slices, then into strips and cubes.
- Clean the squash blossoms: shorten the stem, remove the outer petals of the crown and detach the inner pistil.
- Now prepare the batter: in a bowl pour the flour and very cold beer. Mix until smooth and lump-free and quite thick (dipping a finger in it should emerge coated)
- Gently open the flower, stuff it with two cubes of mozzarella and an anchovy and close it by rolling the ends slightly.
- In a frying pan suitable for frying, heat plenty of peanut oil; when it is ready, dip the stuffed squash blossoms into the batter, start frying the stuffed squash blossoms, a few at a time, for a few minutes until completely golden. When the stuffed squash blossoms are cooked, drain them from the oil and place them on frying paper to dry the excess oil. Season the fried squash blossoms with a pinch of salt and bring to the table piping hot.
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