Monday, 21 September 2009

Stuffed Zucchini (Courgette) Flowers

This is a very popular antipasto (especially at a pizzerias) or tapa, delicate yet flavourful. Traditional recipes come with a piece of anchovy fillet along with mozzarella, I personally like it just with the cheese. Courgette flowers are sometimes sold with a baby courgette intact, in this case you can leave the courgette attached to the flower and cook altogether, just make sure to remove the stamen inside the flower.

Stuffed Zucchini Flowers (Campania, Lazio)

15 courgette flowers
100g, or as needed 50/50 flour/corn flour(maizena) mixture
2 eggs
cold water, as needed
200g fresh mozzarella
15 anchovy fillets (optional)
frying oil
Salt and black pepper to taste

Carefully eliminate the stamen from inside the courgette flowers and gently rinse the flowers, being careful not to break them.
Heat the oil* in a large frying pan (deep enough to let the flowers "swim") or an electric fryer to about 175°C.
*If you don't use a fryer or a thermometre, drop a small piece of bread in the pan to check the hotness of the oil. It should sizzle and turn golden within 40 seconds.

In a shallow bowl, beat the eggs with a little salt and pepper. Add the flower mixture and little by little, cold water. Mixing well and bring the batter to a smooth consistency, something like a crepe batter.
Slice the mozzarella into thin strips and pat dry the anchovy fillets to eliminate excess oil.
Fill each courgette flower with a strip of mozzarella, 1 anchovy fillet and mozzarella. Make sure the mozzarella will stay within the flower petal, not sticking outside. This way the petals will close themselves while being cooked, preventing mozzarella from oozing out.

Dip the stuffed flowers into the batter, coat thinly and evenly.
Gently slip the courgette flower into the oil, cook about 3 at a time. If you are using a fryer, do not place them in the raised basket as the batter will stick, drop the flowers directly in the oil and let it swim.
Fry for a couple of minutes on each side, until they turn golden.
Gently remove each flower with a slotted spoon and let them rest on an absorbent paper.
Serve immediately.

No comments:

Post a Comment