By David Rocco’s Dolce Vita 

INGREDIENTS

– 12 zucchini flowers
– 1/2 cup of white wine (120ml)
– 1 large mozzarella ball, cut into narrow strips
– 12 anchovy filets
– 2 eggs, beated
– 1/2 cup all-purpose flour (120ml)
– Extra virgin olive oil for frying
– Salt to season

DIRECTIONS

With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water. Check inside for any insects and shake them out.

Stuff zucchini flowers with an anchovy filet and a strip of mozzarella.

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

Heat up extra virgin olive oil.

Gently coat stuffed zucchini flowers with batter.  Fry zucchini flowers in oil until golden brown. Place on paper towel to obsorb excess oil and immediately season with salt.

Yield:  4 serving

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