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Stuffed and Fried Zucchini Flowers

By Cathy Whims, from the Slow Food Chefs collection

Introduction

If you don’t grow zucchini, look for zucchini flowers at your local farmers’ market.

Ingredients

	1	cup all-purpose flour
	~	Pinch of salt
	1	egg, separated
	⅓	cup dry white wine
	2	Tbsp. extra-virgin olive oil
	⅔	cup warm water
	6	anchovies, packed in salt (see Note)
	12	zucchini flowers
	4	oz. mozzarella cheese, cut into sticks
	~	Olive or vegetable oil for deep-frying
	~	Salt

Steps

Place the flour and the pinch of salt in a small bowl. Add the egg yolk, white wine, olive oil, and warm water, and stir with a whisk to blend well. Cover with plastic wrap and let the batter rest one hour.
Beat the egg white in a clean bowl until soft mounds form. Fold it into the batter.
Soak the anchovies in water for 10 minutes, then rinse and fillet them.
Remove the stamen carefully from each zucchini flower and discard. Place a stick of mozzarella and half an anchovy fillet inside each flower.
Pour the oil to a depth of 1 inch in a deep sauté pan and heat to 360 degrees.
Carefully dip the flowers in the batter, then fry them in the hot oil until golden brown. Remove with a slotted spoon and place on paper towels. Sprinkle with salt and serve immediately.

Notes

If you can’t find salted anchovies, substitute a good-quality anchovy in olive oil, such as the Scalia brand.

Culinate editor’s note: For a different filling, try small spooonfuls of ricotta instead of the mozzarella sticks. Skip the anchovies and add sautéed garlic, minced chives, salt, and pepper to the ricotta instead.