Zucchini Flower Recipe
Sun, Jul 29 2012 08:45
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Stuffed and Fried Zucchini Flowers
from the Slow Food Chefs collection
Ingredients
| 1 | cup all-purpose flour | |
| ~ | Pinch of salt | |
| 1 | egg, separated | |
| ⅓ | cup dry white wine | |
| 2 | Tbsp. extra-virgin olive oil | |
| ⅔ | cup warm water | |
| 6 | anchovies, packed in salt (see Note) | |
| 12 | zucchini flowers | |
| 4 | oz. mozzarella cheese, cut into sticks | |
| ~ | Olive or vegetable oil for deep-frying | |
| ~ | Salt |
Steps
- Place the flour and the pinch of salt in a small bowl. Add the egg yolk, white wine, olive oil, and warm water, and stir with a whisk to blend well. Cover with plastic wrap and let the batter rest one hour.
- Beat the egg white in a clean bowl until soft mounds form. Fold it into the batter.
- Soak the anchovies in water for 10 minutes, then rinse and fillet them.
- Remove the stamen carefully from each zucchini flower and discard. Place a stick of mozzarella and half an anchovy fillet inside each flower.
- Pour the oil to a depth of 1 inch in a deep sauté pan and heat to 360 degrees.
- Carefully dip the flowers in the batter, then fry them in the hot oil until golden brown. Remove with a slotted spoon and place on paper towels. Sprinkle with salt and serve immediately.
Notes
If you can’t find salted anchovies, substitute a good-quality anchovy in olive oil. For a different filling, try small spoonfuls of ricotta instead of the mozzarella sticks. Skip the anchovies and add sautéd garlic, minced chives, salt, and pepper to the ricotta instead.Comments