Makes 8.
INGREDIENTS:
8 courgettes flowers
100g mozzarella, torn into small pieces
8 anchovy fillets
100g of flour
Salt
150 ml of cold sparkling water
Carefully remove the inner stamen and stem from the courgette flowers. Stuff each flower with an anchovy fillet and a piece of mozzarella, then gently twist the top to close the flower
Add the flour and a pinch of salt to a small bowl. Pour in the cold sparkling water, then whisk until smooth. Rest the paste in the fridge for 15 minutes.
Heat oil enough oil to cover a stuffed flower in a saucepan until very hot.
Remove the paste from the fridge. Dredge each of the flowers in the paste before adding them to the oil. Leave them to fry on both sides for a few minutes, until the whole flower is golden brown.
Remove from the oil and rest on some paper towel, before serving with a sprinkle of salt. Enjoy!
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