Late spring is the season of vegetable’s flowers, some are good to smell, others are good to eat, like zucchini flowers with their young and tender sprouts. In Italy we fry them in a delicate batter, stuffed with mozzarella cheese and anchovies pickled in olive oil.
If you are lucky and have a garden, you can grow your own zucchini flowers. In Italian language, zucchini mean small “zucca” or pumpkin. They belong to the same family and flowers are very similar. You can use pumpkin flowers too. When warm summer approaches, zucchini produce a good number of big, yellow fleshy flowers, very tasty when fried. Then, if you have other ingredients at home, like asparagus and some fish, you can enjoy a tasty and juicy “frittura”, the Italian equivalent of Japanese tempura. But it’s 100% Made in italy!
For two people – Preparation, 30 minutes
- 6 zucchini flowers with their sprout (2 inches long)
- 6 to 10 asparagus
- fish fillet. (we had bream)
- half mozzarella (eat the other half :))
- Italian anchovies pickled in olive oil
- Iced water and 3 tbs of flour
- frying oil
Cut off the zucchini flowers, split the small sprout in 2, long side. Cut away the hard part of the asparagus and peel them. Chop the fish fillet in 4 chunks. Prepare the batter adding ice cold water and 3 tbs of flour. You can add some potato starch for a crunchy batter. Dip the vegetables in the batter and fry in boiling oil. Take the flowers, open them, put the mozzarella and the anchovy inside, twist the petals on top and close with a toothpick. Make sure the cheese is sealed inside the flower. Dip in the batter and fry. we suggest to add some salt and eat with some thin sliced tomato dressed with Italian balsamico vinegar. Buon appetito!
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