Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings.
Francesco advises using the zucchini flowers from the same day you buy or pick them. Also, take care not to brown them too much when frying or the filling will ooze out. He also recommends using commercial mozzarella instead of the best handmade variety so it will be firmer, less moist.
Stuffed Zucchini Flowers
- 16 fresh zucchini (courgette flowers)
- 3/4 cup (90 gr) flour
- 3 large eggs
- Salt to taste
- 1/4 cup (60 ml) milk
- 6 oz (185 gr) mozzarella, chopped
- 3 tablespoons (25 g) drained capers
- 1 oven-dried tomato chopped
- 1 tablespoon chopped fresh basil
- Vegetable oil for deep frying
- Gently pull the stamen out of each zucchini flower. Set the flowers aside.
- Beat the flour, eggs and salt together in a bowl until they are smooth. Beat in the milk.
- Set the batter aside.
- Mix the mozzarella, capers, tomato, and basil together and fill the inside of each zucchini flower with some of this mixture.
- Fold the ends of the petals over the filling to enclose it.
- Heat the oil to a depth of 2 inches (5 cm) in a heavy saucepan or a wok.
- Dip the stuffed zucchini flowers into the batter, allowing any excess to run off.
- Fry the zucchini flowers until they turn light gold, 6 to 8 minutes.
- Drain them on absorbent paper as they are done.
- Sprinkle them lightly with salt and serve them while they are still warm.
