Simple Easy Stuffed Courgette / Zucchini Flowers
Author: 
Recipe type: Main, Starter
Cuisine: Foraged, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 15 - 20 Flowers
Batter
  • 1 egg
  • 250g very very cold water
  • ⅛ teaspoon baking soda
  • 100g all-purpose flour
Filling
  • 100g mozzarella
  • 5 anchovies
Instructions
  1. Hold each flower under a cold running tap. This helps open it up while washing it.
  2. Set aside to dry.
  3. In your food processor, add the egg, water, baking soda and flour.
  4. Mix until it's all blended (10 seconds, speed 5)
  5. Put it in the freezer
  6. Mix your filling and scoop into a piping bag
  7. Gently fill each flower from the piping bag, and ever so gently twist the top of the flower to contain the filling.
  8. Heat the oil
  9. Pour half of the batter into a different bowl and return it to the freezer.
  10. Take two - four flowers (depending on the size of your pot of oil) and dip in the cold batter, before putting in the oil.
  11. Fry the flowers until they are golden.
  12. Return the batter to the freezer and swap.
  13. Dip the flowers, remove the cooked flowers and put them aside to drain.
  14. Repeat until all the flowers are done. Remember the colder the batter the better and each batch of flowers should cook in 3 - 4 minutes.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/07/30/simple-easy-stuffed-courgette-zucchini-flowers/