Different preparations with courgette flowers are common throughout Italy as a starter, from Liguria to the deep South. But when the flowers are stuffed with mozzarella and anchovies and then deep-fried, they just scream Rome.They are a famous street food delicacy, perfect to bite on while strolling the streets of the capital.

The batter in this recipe is simple: no yeast, no eggs, only with beer.

Serves: 2 | Preparation: 10 mins + 30 mins resting | Cooking: 10 mins

  • 4-5 Courgette Flowers
  • 4 anchovy fillets in olive oil
  • 100g Fresh Mozzarella
  • 100 g plain flour / all-purpose flour
  • 200 ml very cold lager beer
  • Salt: a pinch
  • 500 ml extra virgin olive oil or peanut oil for deep frying

Method

Cleaning Courgette Flowers:

Take the flowers one at a time. Peel off the lateral growths at the base of the flower, but do not cut the stems.
Gently open the flower and remove the pistil inside.
Repeat for all flowers.

Sieve the flour. Combine with 200 ml of very cold lager beer. Whisk until smooth and free of lumps.
Cover the batter with cling film and let it rest in the fridge for 30–40 minutes.

Use kitchen paper to absorb excess water from the mozzarella.
Stuff each flower with a piece of mozzarella and an anchovy fillet, then close the petals delicately.

Heat the oil in a large frying pan, dip the flowers in the batter, letting excess drip off.
Deep-fry for 2–3 minutes per side, until golden and cooked through.

Remove with a slotted spoon and place on kitchen paper to absorb excess oil.

Season to taste and serve your beer-battered courgette flowers roman-style warm.

You might also like these rustic stuffed-courgett…otta-cured-meats

 

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