Crunchy, crumbly, which melt in the mouth: these are the ideal characteristics that courgette flowers must have. Today we will commit a sin of gluttony: we will stuff the courgette flowers with mozzarella and anchovies, we will dip them in a light batter and we will make them very crunchy by frying them in boiling oil.
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Identity Card of the Recipe
- 289 KCal Calories per serving
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Ingrediants
- 200 g (12 pieces) of courgette flowers
- 120 g of mozzarella
- 12 fillets (25 g) of anchovies
- 60 g (1 medium) of eggs
- 100 g of white flour of type 00
- 200 ml of water
- 1 pinch of salt
- About 700 ml of oil for frying or peanut oil
Materials Needed
- Pot for frying
- Colander
- Scissors
- Bowl
- Skimmer or tongs
Preparation
- First, drain the mozzarella from the preservation liquid and let it drain on a colander or pat it with a sheet of absorbent paper to remove the excess whey. It is very important to eliminate the mozzarella whey to prevent the liquid from splashing into the boiling oil during frying.
- Clean the courgette flowers by opening them gently with your hands: remove the central pistil and wash them with fresh water. Dab the courgette flowers with absorbent paper or a soft cloth.
- Gently open the courgette flowers and stuff them with a piece of mozzarella and an anchovy fillet.
- Prepare the batter (tempura). In a bowl, mix an egg with the flour and ice water until the mixture is not too thick.
As an alternative to tempura
The batter we propose in this recipe makes the zucchini flowers very crunchy: the batter is delicate and not too thick.
If you love thicker batter, dissolve the flour in the milk, just enough to get a thick consistency or use a chickpea batter.- Pour the oil into a saucepan and heat it up to 160-170 ° C.
Beware of the smoke point
When frying, it is important to monitor the temperature of the oil with a food thermometer: in this way, the temperature can be kept under control while avoiding exceeding the smoke point, which corresponds to the temperature beyond which toxic substances are formed for Health.- Completely dip the courgette flowers in the batter and immediately dip them in the boiling oil. Cook the stuffed courgette flowers for 2-3 minutes, turning them halfway through cooking: when they appear crisp and colored they are ready.
- Drain them from the oil with a slotted spoon or with tongs, place them on a sheet of absorbent paper to remove the excess oil and serve immediately, adding a pinch of salt.
Alice's comment - PersonalCooker
To fully appreciate the crunchiness of the courgette flowers, serve them immediately and add salt only at the last moment to avoid making them soggy. They are perfect to serve as a delicious appetizer (accompany them with a glass of bubbles!).Nutritional values and Health Comment on the recipe
Stuffed courgette flowers is a recipe that belongs to the group of appetizers.
It has a significant energy supply, provided mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, proteins of high biological value and complex carbohydrates.
Cholesterol is more than relevant and fiber is scarce.
Fried zucchini flowers in Tempura are not suitable for slimming diets and, especially in the case of associated metabolic pathologies, it is advisable to reduce consumption as much as possible.
Containing lactose and gluten, they do not lend themselves to the diet for milk sugar intolerance and celiac disease.
They are not allowed by the vegetarian and vegan philosophy.
The average portion is around 35g (100 kcal).
The nutritional values on the side have been calculated assuming an absorption of the cooking oil of about 30%.
