About this Recipe
For a light fried dish the oil must be hot, but not smoking. Do a little test: if you dip a piece of bread (or another ingredient you have to fry) and, around the oil there are immediately lots of bubbles, it means that the oil is at the right temperature.
To avoid the mozzarella cheese melting during the cooking out of the flower, dip the flower into the batter starting from the tip, just rolling it on itself very well and covering it with batter, then also cover the rest of the flower.
- 12 zucchini flowers (courgette flowers)
- 3tbsp flour a pinch of active dry, rapid-rise dry or instant yeast
- 1 egg
- 200g mozzarella cheese
- 12 anchovy fillets (in olive oil)
- vegetable oil
15 minutes + resting time
Mix the flour with the baking powder into a bowl, then add the egg and begin to beat with a small whisk by hand. When the mixture is thick and smooth, pour enough water to form a smooth batter. Cover the bowl and let it stand for 20 minutes.
Meanwhile gently take off the pistil inside the pumpkin flowers, quickly wash them under running water and dry them with kitchen paper.
Cut the mozzarella cheese into slices and let it drain in a colander for 10 minutes, then dry it with kitchen paper. Stuff each zucchini flower with a slice of mozzarella cheese, then complete it with an anchovy fillet drained from the preservation oil.
Heat plenty of oil in a large pan. Dip, few at a time, the stuffed zucchini flowers in the batter and turn them on all sides so that they are well covered.
Dip the stuffed zucchini flowers into hot oil and fry them for a few minutes, turning them halfway through cooking: you can see they are ready when they are just golden. Pick them up with a slotted spoon and let them drain on kitchen paper. Season with salt and serve them hot.
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