Stuffed Zucchini Flowers

Instructions

1. 1

   To prepare the stuffed zucchini flowers, first, prepare the filling. Cut the mozzarella into 0.5 cm cubes and the anchovies into small pieces. In a bowl, place the ricotta and add the anchovies.

2. 2

   Add the mozzarella, salt, pepper, and chopped basil.

3. 3

   Continue with a sprinkle of lemon zest and mix thoroughly 8 until you get a homogeneous mixture. Transfer everything to a piping bag and set aside.

4. 4

   Meanwhile, clean the zucchini flowers, remove the stem, the leaves, and the pistil. Fill the flowers with the filling, leaving a little space to gently close them.

5. 5

   Now, prepare the batter by placing the flour in a bowl. Add the sparkling water and mix vigorously to avoid lumps. Add an egg yolk.

6. 6

   Add a pinch of salt and mix 17 until you get a homogeneous mixture.

7. 7

   Dip each flower in the batter, let it drain briefly, immerse it in sunflower oil at 180°C and fry for 3-4 minutes; they should be golden and crispy. As you cook them, place them on paper towels to remove excess oil. Serve the zucchini flowers, adding a pinch of salt.

8. 8

   Once filled, the flowers can also be cooked in the oven. Brush them with oil, then dip them in coarse breadcrumbs.

9. 9

   Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C for 20 minutes. Your stuffed zucchini flowers are ready to be served.