Zucchini Flowers, Filled and Deep-fried
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 zucchini flowers
- 100 g mozzarella
- 100 g flour
- 6 anchovies (anchovy fillets)
- 2 tablespoon olive oil
- 1 egg (s)
- 125 ml white wine
- salt
- Vegetable oil for frying
- some lukewarm water
Print Recipe
Pin Recipe Instructions
- Separate the yolk from the egg white, but keep the egg white.
- Prepare the batter by mixing the flour, egg yolks, salt, white wine and olive oil together (beer can also be used as an alternative to wine, which makes the batter even lighter). Dilute the dough with a little lukewarm water until it is homogeneous and no longer too firm or dense. Let rest for 1/2 hour while whipping the egg whites into egg whites. At the end of the resting time, carefully fold the snow under the dough.
- Carefully open the zucchini flowers and remove the calyx. Rinse briefly under water and then fill each blossom with a piece of mozzarella and half an anchovy fillet. Close the flowers again and carefully dip them into the batter. Then deep-fry in plenty of hot oil until they appear golden yellow. Drain on kitchen paper and serve while warm.
- Serve with baguette and a dry white wine as a drink.
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