Light fritters of zucchini flowers stuffed with mozzarella and anchovies from Edda Onorato
This recipe is taken from A sunny lunch in Italy, the book (and blog) by Edda Onorato. The culinary author of Italian origin lives in Aix-en-Provence, and prepares the donuts according to her mother-in-law’s recipe, “By far my favorite. If I had to remember only 10 dishes for life, these stuffed zucchini flowers (in donuts) with mozzarella and anchovies, typical of Rome, would be among the first places! “
Preparation: 30 minutes.
Cooking: 45 minutes.
Ingredients for 4 to 6 people
- 20 very fresh zucchini flowers
- 250 g mozzarella (cow or buffalo), well drained
- 10 anchovy fillets in olive oil
- 2 large whole eggs
- Salt
- Flour
- Oil (olive or peanut) for frying
Barely and very delicately rinse the flowers. Threading your fingers, remove the pistil (bitter) from the top, without tearing off the petals.
Cut the mozzarella into 20 slices (about 7 cm long and 2 cm wide). Gather the small pieces that remain to make larger ones. Cut the anchovy fillets in half.
Stuff each flower by threading a piece of mozzarella and half an anchovy fillet. Place the flowers next to each other on a plate. Dip each flower in the flour then in the eggs, lightly beaten with a pinch of salt.
Heat the oil (about 2 cm high, no more) without smoking. Fry 4 flowers at a time until they are golden (cooking is very fast), taking care to turn them halfway through cooking using two spoons. Drain the flowers on absorbent paper. Proceed with the rest of the ingredients, changing the oil if necessary. Serve immediately, hot or lukewarm.
“Superspaghettone” cheese, pepper, anchovies, orange powder and zucchini flowers from Giulio Terrinoni
At Per Me, his starred restaurant, Giulio Terrinoni works with products from
terroir. “In Rome, the zucchini flower is an institution. This recipe, easy to
realize, play with tradition: instead of finding yourself in the eternal donut,
flowers and anchovies season a pasta dish. “
Preparation: 10 minutes.
Cooking: according to the pasta.
Ingredients for 6 people
- 500 g of spaghetti
- 400 g anchovies, cleaned and cut into small squares
- 120 g grated pecorino
- 100 g grated Parmesan
- 1 clove of garlic spicchio d’aglio
- 6 g ground black pepper
- 8 cut zucchini flowers
- 10 g of orange powder
- 10 g chopped wild fennel
- A drizzle of olive oil
- White wine
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