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

The recipe

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!