← Nouns Cooking · Italian

Ingredients

• 12 Courgette (zucchini) flowers
• 125 g Mozzarella, drained, patted dry and cut into 12 strips
• 6 anchovy fillets, halved (optional)
• 100 g plain flour
• 1 Eggs
• 170 ml ice-cold sparkling water
• 750 ml sunflower oil, for frying
• Salt

Method

1. Gently open each flower, pinch out the stamen inside and check for insects. Don’t wash them; just brush off any dirt.
2. Slip a strip of mozzarella (and half an anchovy, if using) into each flower and twist the petal tips to close.
3. Whisk the flour, egg, a pinch of salt and the sparkling water into a smooth batter about as thick as single cream.
4. Heat the oil to 180°C (350°F) in a deep pan. Hold each flower by its stem, dip it in the batter and let the excess drip off.
5. Fry 3 or 4 at a time for 2–3 min, turning, until golden and crisp. Drain on paper, sprinkle with salt and eat straight away.

Tips

• Leave out the anchovy for a vegetarian version.
• Buy flowers the day you cook them; they wilt fast.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Christina’s Cucina