Recipe courtesy of David Rocco
Episode: Off to the Beach
Print
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Advanced
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Advanced

Ingredients

  • 12 zucchini flowers
  • 12 anchovy filets
  • 1 pound mozzarella, sliced and cut into narrow strips
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup white wine
  • Extra-virgin olive oil for frying
  • Salt

Directions

Watch how to make this recipe.

With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water.

Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.

For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.

Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.

Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.

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