Get ready to fall in love with it!
Battered flowers will blow your mind at the first crunch and will give you the final blow while sinking the bite into the sumptuous, stringy filling.
No, this is not a love poem, but one of the most classic Italian recipes: that of deep-fried courgette flowers.
On my last trip to the capital, Rome, I really appreciate it. It doesn’t matter if you decide to have a pizza or a first + second course + coffee, battered courgette flowers welcome you every time you sit down in a Roman restaurant.
The secret to make delicious flowers is a perfect frying: in fact they must be crispy and dry on the outside, while stringy inside.
How to do it? All you need is the right recipe for a nice puffy and fluffy batter and today I’m revealing it to you!
MAKES 10 BITES
READY IN 10′
3,5 oz flour
4,4 oz beer
1 tablespoon seed oil
1 pinch salt
10 anchovies in oil
10 courgette/zucchini flowers
frying oil to taste
STEP 1: MAKE THE BATTER
Plac ein a bowl: flour, beer, olio and salt.
Whisk the ingredients just for 1 minute to get the batter.
STEP 2: SLICE MOZZARELLA & ANCHOVIES
Slice mozzarella into strips and keep anchovies aside.
STEP 3: CLEAN ZUCCHINI FLOWERS
Place one zucchini flower on the cutting board and cut the stem off.
Remove the stamen inside, then dip flowers into water and carefully wash them. Finally gently pat them dry with a paper towel.
STEP 4: FILL
Fill each flower with a mozzarella string and an anchovy.
Try to close it.
STEP 5: BATTER AND FRY
Dip flowers into the batter
then into hot oil for 1 minute (just until golden).
Dry flowers on kitchen paper.
#getBready & enjoy your meal