Fried zucchini flowers need no introduction, the ones we eat in a pizzeria are already good, but the ones we cook at home are a different matter. Here we enter the field of delicacy, as long as you follow a few easy tricks.
Ingredients for the frying 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.
- seed/peanut oil for frying
Ingredients for zucchini flowers:
- Courgette flowers (a beautiful abundant confection that one leads to another);
- 100 grams of mozzarella;
- anchovy fillets
At first prepare the frying batter that needs to rest. Sift the flour and mix it with a spoon with the water, wine and oil. Whip the egg whites and once they have stiff peaks, add them (as if it were a cake, from top to bottom so they don’t deflate) with the flour. Add the salt. Leave to rest for at least half an hour in the fridge.
Now lit is time to prepare zucchini flowers: clean the flowers and eliminate the pistils inside (trying not to destroy the poor flower, clumsy people!). Squeeze the mozzarella well, removing all the whey inside. Cut small strips and place an anchovy on top.
Now insert the mozzarella with the anchovy inside the courgette flower (if you don’t like anchovy, the alternative procedure is simple: don’t put it inside the flower).
Now take the batter that rested in the fridge and dip the zucchini flowers in it so that the batter fully surrounds them.
Now heat the oil in a pan or, better yet, in a pot (lot of oil) and when it is hot, fry the zucchini flowers at a high temperature. The cooking time is very short, just long enough for the batter to harden, as soon as they start to brown, drain them well.
Simple and delicious! I don’t know if you figured it out but I can eat a ton 🙂