Fried and stuffed zucchini flowers, my simple and perfect recipe. I love zucchini flowers so much, it’s just a pity their season is always too short, so it’s best to take advantage of them in many different recipes, although my favorite way is always to make them stuffed and fried in batter. A filling of mozzarella and anchovy fillets and a light, crispy, and flaky batter that I made with beer. And then fry them rigorously! I know they are not light, but we can enjoy them without guilt from time to time, otherwise, what kind of life would it be without indulging in some treats once in a while? My recipe is simple and guaranteed to succeed and I’m sure you’ll be won over at the first bite, just as my small family was. If you don’t use zucchini flowers right away, I recommend storing them uncleaned in a container in the fridge, wrapping them first in some kitchen paper to absorb the moisture, keeping them as fresh as when they were picked. Few and simple ingredients to prepare the Zucchini Flowers in Batter and it will be love at first bite. Let’s hurry into the kitchen
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 248.42 (Kcal)
- Carbohydrates 14.29 (g) of which sugars 0.17 (g)
- Proteins 9.57 (g)
- Fat 16.78 (g) of which saturated 5.50 (g)of which unsaturated 10.64 (g)
- Fibers 2.20 (g)
- Sodium 476.54 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Zucchini Flowers
- 12 zucchini flowers
- 6.35 oz mozzarella
- 12 fillets anchovies in oil
- 3/4 cup beer
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups seed oil
How to Prepare Stuffed Zucchini Flowers
Clean the zucchini flowers: cut most of the stem, remove the lateral protrusions at the base of the flower. Gently open the flower and remove the inner pistil. Rinse them gently under running water and then let them dry on a towel.
Cut the mozzarella into sticks. Gently insert a mozzarella stick and an anchovy fillet into each zucchini flower. Close the flower by gently wrapping the tips.
Pour the flour into a bowl and then add the cold beer, stirring with a whisk to prevent lumps from forming. Stir until you get a thick and fluid batter.
Heat plenty of seed oil in a small, deep pan. Dip the stuffed zucchini flowers in the batter, making sure it adheres well all over, and then in the boiling seed oil.
Let them brown well on all sides and then let them drain on sheets of kitchen paper. Enjoy them while still hot and stringy.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer a lighter and more delicate batter, you can replace all-purpose flour with rice flour and beer with cold sparkling water
The addition of half a teaspoon of baking soda makes the batter lighter and fluffier, but if you prefer, you can omit it
Also check out the recipe for my Zucchini Sticks
Your Questions
Can I replace the beer?
Yes, with cold sparkling water
