Stuffed zucchini flowers

Stuffed zucchini flowers

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Zucchini flowers are available during the season at specialist greengrocers, and you can grow them at home too. The flowers have little flavour, but when stuffed with cheese or anchovies, dipped in a light batter and deep-fried, they become the ultimate fast food.

This is not a fancy restaurant batter; it is thick and tasty. My children like it because the cooked flowers can be put into a sandwich for school lunch. Other children always want a taste of this mysterious food.

Ingredients

Quantity Ingredient
12 zucchini flowers
vegetable oil, for shallow-frying
olive oil, for shallow-frying

Batter

Quantity Ingredient
180g plain flour
2 eggs
40g grated grana
1 garlic clove, chopped
pinch flat-leaf parsley, chopped
water

Method

  1. Check the zucchini flowers to make sure they are quite clean – but it is best not to wash them. Pinch out the stamens and the little green bits around the base of the flower. If stuffing them, push in an anchovy fillet or a spoonful of seasoned ricotta mixed with a beaten egg.
  2. Mix the batter ingredients together, adding enough water to make a soft consistency that will stick to the flowers without dripping off too quickly. Shallow-fry the zucchini in 2 cm of a vegetable and olive oil mixture. It will take about 1 minute on each side. Remove from the oil with a slotted spoon and drain on kitchen paper.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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