Stuffed Zucchini Flowers with Burrata and Anchovies, breaded, a classic of Italian cuisine, a symbol of summer and perfect as a delicious appetizer, a refined aperitif, or a special side dish.
The preparation is very simple. After gently cleaning the flowers, I filled them with a creamy heart of burrata, which I mixed with chopped anchovies. Then, I breaded and fried them until they were incredibly crispy. Delicious. You can’t stop at just one bite!
This version, with a creamy heart of burrata and the savory touch of anchovies, wrapped in a crispy breading and fried, is a true hymn to taste.
Perfect as a delicious appetizer or gourmet aperitif. Crispy on the outside, soft and flavorful on the inside. Impossible to resist! Would you like to try them?
Let’s see together how to make the recipe for Stuffed Zucchini Flowers with Burrata and Anchovies. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
More delicious recipes with zucchini:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 zucchini flowers
- 9 oz burrata
- 6 anchovies in oil
- to taste salt
- to taste pepper
- to taste flour
- 2 eggs
- to taste breadcrumbs
- to taste extra virgin olive oil (or olive oil)
Tools
- 1 Cutting board
- 1 Tongs
- Absorbent paper
- 1 Bowl
- 1 Pan
- 1 Thermometer
Steps
First, gently clean the zucchini flowers. Open each flower and carefully remove the internal pistil, being careful not to break them (I used kitchen tongs).
Rinse them very gently under cold running water and place them on absorbent paper upside down to dry completely. It’s crucial that they are well dried for a perfect breading. Once dry, place them on a cutting board or plate.
In a bowl, place the burrata and slightly mash it with a fork to make it creamier. Add the finely chopped anchovy fillets. Mix well until you get a homogeneous mixture. If needed, adjust with salt and pepper, but don’t overdo it with salt, as the anchovies are already savory.
Take a zucchini flower and, with the help of a teaspoon or a piping bag with no nozzle, fill it gently with the burrata and anchovy mixture. Don’t overfill to prevent it from leaking during cooking.
Close the tips of the flower gently by twisting them slightly to seal the filling. Repeat the operation for all the flowers.
Prepare three plates: in the first, place the flour, in the second, beat the eggs with a pinch of salt and pepper, and in the third, the breadcrumbs. Coat each flower first in the flour, ensuring it is well floured all over. Then, dip it in the beaten egg, letting the excess drip off.
Finally, roll it abundantly in the breadcrumbs, pressing slightly to adhere well. For a more crispy and sturdy breading, you can repeat the egg and breadcrumb step.
In a large pan, heat plenty of olive oil until it reaches the ideal frying temperature (about 340-350°F). You can check the temperature by dipping a toothpick in: if bubbles form around it, the oil is ready. Alternatively, use a kitchen thermometer.
Fry the zucchini flowers a few at a time to avoid lowering the oil temperature. Turn them gently until they are evenly golden and crispy on all sides.
Once golden, drain them with a skimmer and place them on a plate lined with absorbent paper to remove excess oil. Serve immediately, while hot. Here are the Stuffed Zucchini Flowers with Burrata and Anchovies ready. Enjoy your meal!
Crispy on the outside, soft and flavorful on the inside. Impossible to resist!
See you in the next recipe
Storage
The stuffed and breaded zucchini flowers are a real treat to be enjoyed right after frying. The breading is indeed crispier, and the burrata filling is still soft and stringy.
I strongly advise against storing them after frying, because they would lose their characteristic crispiness and the freshness of the ingredients: they would become soft and unappetizing.
It is not recommended to freeze stuffed zucchini flowers, neither raw nor cooked, because their delicate structure and the consistency of the burrata would be compromised by the freezing and thawing process.
Tips and Suggestions
– Buy very fresh zucchini flowers, preferably in the morning, and cook them the same day.
– For a gourmet touch, you can add a pinch of grated lemon zest to the filling.
– If you don’t like anchovies, you can replace them with finely chopped cooked ham or leave the burrata in its pure form, possibly flavored with fresh herbs like basil or mint.
– Breading without eggs/breadcrumbs: Light and Crispy Batter (Tempura Style)
This is the most popular option for frying without breadcrumbs, providing a super crispy and lightweight covering, almost ethereal. Ingredients: 3.5 oz all-purpose flour (or rice flour for gluten-free version), 150-180 ml very cold water or iced beer (cold water is crucial for the thermal shock), a pinch of salt, and (Optional) a teaspoon of instant baking powder (for savory batters) to make it even more fluffy and light.
Variations
– Vegetarian: if you prefer a completely vegetarian version or simply don’t like the taste of anchovies, you can omit them. The filling of just burrata will still be delicious due to its creaminess and sweetness. You can enrich it with a fine chop of basil, mint, thyme, or marjoram, or with grated lemon zest (organic).
– With Ricotta and Ham/Mortadella: a classic and much-appreciated variation. Mix cow’s milk ricotta (well-drained from excess water) with finely chopped cooked ham (or mortadella). You can also add a sprinkle of grated Parmigiano Reggiano and a pinch of nutmeg.
– Ricotta and Spinach: a great classic. Simply boil and thoroughly squeeze the spinach, chop them, and mix with ricotta, Parmigiano Reggiano, and, if desired, an egg to bind.
– Mixed Cheeses: you can make a mix with ricotta, Parmigiano Reggiano, and a stringy cheese like pizza mozzarella (well-dried and cut into small cubes) or scamorza. The latter will add a smoky touch.
– With Mozzarella and Tomato: a version reminiscent of pizza. Cubes of mozzarella (well-dried) and finely chopped dried tomato pieces (or fresh tomato without seeds) can create a tasty and colorful filling.
Oven Cooking
If you prefer a lighter cooking method than frying, you can also bake the stuffed zucchini flowers.
After stuffing and breading the flowers, place them on a baking sheet lined with parchment paper. Drizzle them with a bit of extra virgin olive oil and bake them in a preheated oven at 350-400°F (fan oven) for about 15-20 minutes, or until they are golden and crispy. The time may vary depending on the oven, so check often.
Considerations: The breading won’t be as crispy as the fried one, but it will still be pleasant, and the filling will melt perfectly.
Air Fryer Cooking
The air fryer is an excellent alternative for cooking stuffed zucchini flowers, making them lighter but still pleasantly crispy. Here’s how to do it:
Prepare the zucchini flowers by following all the steps of the original recipe: clean them, fill them with the burrata and anchovy filling, and bread them thoroughly. A good breading is essential for an optimal result in the air fryer.
Preheat the air fryer to 350°F for about 3-5 minutes. This step is important to ensure even cooking and a crispy breading from the start.
Lightly spray the air fryer basket with some cooking oil spray, or brush it with a tiny bit of oil. Arrange the zucchini flowers in the basket in a single layer, without overlapping them. If necessary, cook them in multiple batches.
Cook at 350°F for about 10-15 minutes. Halfway through cooking (after about 5-7 minutes), gently shake the basket or turn the flowers with tongs to achieve uniform browning on all sides.
The flowers will be ready when the breading is golden and crispy. Cooking times may vary slightly depending on your air fryer model, so check the cooking towards the end. Serve them immediately.
The flowers will be ready when the breading is golden and crispy. Cooking times may vary slightly depending on your air fryer model, so check the cooking towards the end. Serve them immediately.
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FAQ (Questions and Answers)
Can I prepare the stuffed flowers in advance and fry them later?
Yes, you can prepare them (stuff and bread them) a few hours in advance (maximum 2-3 hours) and store them in the refrigerator on a tray covered with plastic wrap. However, for the best result in terms of crispiness, it is always advisable to fry them just before serving.
What is the best period to find fresh zucchini flowers?
The best period to find fresh zucchini flowers is the summer, particularly from June to September. It is when they are most abundant and of the best quality, often available at farmers’ markets or from your own garden.
