Stuffed zucchini flowers

Stuffed zucchini flowers

By
From
My Italian Kitchen
Serves
6–12
Photographer
Chris Middleton

When I lived in Melbourne, I always looked forward to zucchini season, wanting to be the first to pick all the zucchini flowers in our family garden. They’re subtle in flavour yet vibrant and so versatile. Stuffed and fried – ever so simple, yet ever so delicious!

Ingredients

Quantity Ingredient
12 zucchini flowers
12 large basil leaves
6 baby bocconcini balls, halved
6 marinated anchovy fillets, halved
canola oil, for frying

Batter

Quantity Ingredient
75g self-raising flour, sifted
75g plain flour, sifted
60g cornflour, sifted
sea salt flakes
250ml pale ale

Method

  1. Before you can stuff the zucchini flowers, you will need to clean them. Open up each flower and remove the inside bud.
  2. Stuff each flower with a basil leaf, half a bocconcini ball and half an anchovy fillet.
  3. Twist the top of the flower to seal it and to prevent it from opening when fried.
  4. For the batter, I like to use a really light beer batter as it puffs and crisps, and it’s super easy to make.
  5. Combine all the dry batter ingredients (flours, sea salt and some freshly ground black pepper) in a bowl and slowly whisk in the beer. Continue whisking until there are no lumps and you have a smooth batter.
  6. Pour canola oil into a frying pan until it’s one-third full and set over a high heat until the oil is approximately 180°C. Drop a breadcrumb into the oil to test if the oil is ready – if it turns golden straight away, the oil is hot enough. Dip each zucchini flower into the batter and then place into the oil. Fry on each side for no more than 2 minutes, or until the zucchini flowers are golden and crispy.
  7. Drain on paper towel, season and enjoy warm as a snack.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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