Tuesday 29 June 2021

Fried stuffed zucchini flowers

10 minutes to prepare Serves 4



Who doesn’t love a good cheese pull?

If you loved my baked stuffed zucchini blossoms recipe, you’re going to flip for these fried stuffed zucchini flowers using mozzarella cheese!
One thing is that you don’t need to deep fry these for the best results; they turn out fabulously with pan frying.

Yes, they are still a traditional Italian preparation, however, they often have an anchovy hidden inside (so much for the Italian “no cheese with fish” rule!).
They’re incredibly delicious! I’ve never met anyone who doesn’t fall hard for this recipe.

If you’re growing squash, you’ll only want to use the male flowers, which won’t have any fruit attached behind them. The ones bearing fruit are female.
Otherwise, you can eat parts of the zucchini plant itself!

Shall we get to that step by step stuffed zucchini flowers recipe now?
I hope you enjoy them as much as I do!

Here are ingredients for the 4-serving recipe:


12 zucchini flowers
50 g flour 00
80 ml sparkling water
1 tablespoon milk
300 g mozzarella cheese
12 anchovy fillets preserved in oil
EVO oil
salt and pepper

  1. Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the sparkling water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside
  2. Drain anchovy fillets from the oil in which they are preserved and chop them into small pieces
  3. Cut mozzarella into thin slices and place it in a colander to drain
  4. Prepare the zucchini flowers: gently open the petals and remove any pistil or stamen by using your fingers to snap them off. Then, carefully wash and dry the blossoms
  5. Stuff the zucchini flowers with few slices of mozzarella cheese and 1 anchovy fillet
  6. At this point, heat a frying pan over medium hight heat with a generous amount of olive oil (no need to deep fry, though.) Next, dip the stuffed zucchini into the batter and coat evenly
  7. Remove with a fork, let excess batter drip off. Place directly into the hot frying pan. Continue to do this with each stuffed flower
  8. Fry for a about 2 minutes, then flip over to fry the other side. If a little of the cheese oozes it, it won't ruin the end result. When cooked, moved to a paper towel lined plate. Add salt and freshly ground pepper on top.
    Although these can be eaten when cold, they're much better when they're hot!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

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