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Stuffed and Battered Courgette Flowers

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    Posted: 23 June 2019 at 10:13
Stuffed and Battered Courgette Flowers, they’re now known and appreciated mostly as a street food delicacy, perfect to bite on whilst strolling down the streets of Rome.

Serves: 2 | Preparation time: 10 mins | Cooking time: 10 mins

  • Courgette flowers: 4
  • Anchovy fillets in olive oil: 4
  • Mozzarella: 100 g
  • Flour: 100 g
  • Mineral water: a coffee cup
  • Peanut oil (for deep frying)
  • Salt: to taste


Sieve the flour. Prepare the batter in a bowl by gradually mixing a spoonful of flour and a glass of water, whisking them with a fork; add more flour or water, as needed, until you the batter has a uniform texture and it is neither liquid nor solid. Make sure to use only very cold water.

Use some kitchen paper to absorb part of the mozzarella’s water, so that it isn’t released in the batter when the mozzarella fries. Clean the courgette flowers: first remove the pistil, then rinse them quickly under cold running water and gently dry them with a kitchen cloth.

Stuff the flowers with a piece of mozzarella and one anchovy fillet; to make sure they stay closed, pinch the edges of the petals all together and twist then delicately.

Heat up the oil in a large frying pan. Dip the flowers into the batter, then lift them and let the excess batter drip back into the bowl. Deep fry the flowers for a couple of minutes, turning them with a fork to make sure they cook homogeneously. When they’re fried through, lay the flowers down on a plate with some kitchen paper that will absorb some of the oil. Season to taste and serve warm
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