Calabrian appetizers: filled zucchini flowers
Zucchini flowers filled with anchovy fillets and provola cheese are a tasty appetizer. Perfect for an aperitif in the garden, we suggest to taste them accompanied by a good sparkling white wine.
Ingredients for 16 filled zucchini flowers
- 16 zucchini flowers
- 500 g of provola cheese
- 16 anchovy fillets
- Seeds oil
- Plain flour
For the batter
- 150 ml of cold sparkling water
- 4 ice cubes
- 1 egg yolk
- 100 g of plain flour
Clean the zucchini flowers by washing them thoroughly and removing stalks and excrescences. Dry them with a kitchen cloth, open them gently and remove the pistil. Then, cut the provola cheese into strips and drain the anchovy fillets from the excess oil.
Insert a small piece of provola and an anchovy inside the flowers, then close them wrapping the petals on themselves.
For the batter: pour the egg yolk into a bowl and add flour, water and ice. Mix the ingredients with a whisk until you get a liquid consistency without lumps.
Pass the flowers first in the flour and then in the batter, drain them well, dip them in a large pot and fry them for a few minutes until golden. Once drained, salt to taste and serve hot. Enjoy your meal!