I’ve been watching our garden since the minute we planted our veggies and was so happy to see the bright, vibrant yellow zucchini flowers that showed up last week. Zucchini flowers are light and delicate and really do not have a lot of flavor on their own, but are perfect to stuff, bread, or both stuff and dip into a batter and fry as in this recipe.This batter is so light and crisp that like potato chips, you’ll find you cannot eat just one, so make lots as they will go quickly. I like these flowers simply served with a sprinkling of sea salt on top as they really do not need anything else. The key to deep frying any vegetable is to make sure that the oil you use for frying is very hot (375 degrees F.) which will ensure your vegetables crisp up nicely without absorbing much of the frying oil. Before stuffing the flowers, ensure your mozzarella is dry as if it is too wet you’ll have hot splatters of oil all over. I am not the biggest anchovy fan, so I prefer just half an anchovy in my flowers, although everyone else in my family likes a whole, small anchovy.
Deborah Mele 2012
Mozzarella & Anchovy Stuffed Zucchini Flowers
Crisp beer battered zucchini flowers are stuffed with mozzarella and anchovies.
- 12 Fresh Picked Zucchini Flowers
- 12 (1 1/2 Inch) Cubes Of Mozzarella
- 12 Small Anchovies
- 1 Bottle Of Beer
- All-purpose Flour
- 2 Egg Whites
- Sea Salt
- Oil For Frying
- Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen.
- Leave at least 2 inches of stem intact to aid in dipping and frying.
- Place a cube of cheese and a small anchovy in each zucchini flower, then gently twist the top to enclose it.
- In a small bowl, add about 3/4 cup of flour and a pinch of salt.
- Add enough beer to the flour to create a batter as thick as heavy cream, whisking until smooth.
- Beat the two egg whites until stiff, then fold the whites into the batter.
- Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer.
- Sprinkle the flour onto a plate.
- Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off.
- Carefully lower the stuffed zucchini flowers into the hot oil in batches.
- Fry for 2-3 minutes, or until crisp and golden brown.
- Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper.
- Repeat the process with the remaining stuffed zucchini flowers until they are all fried.
- Serve on a platter with a sprinkling of sea salt on top, and serve immediately.