One of the starters or side dishes preferred by many Italians, they are light and crunchy and they immediately remind our summer meals under the porch.
Ingredients
- 200 g of zucchini flowers
- 100 g flour
- A pinch of salt
- 1 egg (egg white)
- 1 tablespoon of olive oil
- 125 ml of carbonated water
- Buffalo mozzarella (optional)
- Anchovies (optional)
Direction
- Pour the flour into a bowl and add the well-cold water stirring with a whisk; add the salt, oil and after obtaining a homogeneous mixture, cover the bowl with a tea towel and let the batter rest for 60 minutes.
- Wash and dry the flowers well.
- After the hour, whip an egg white together with a pinch of salt and gently incorporate it into the batter, being careful not to let it disassemble.
- At this point you can stuff the flowers with mozzarella and anchovies, or pass to the next step
- Pass the flowers one by one in the mixture obtained and then fry them in plenty of hot oil turning them on both sides.
- When the flowers are golden, remove them from the oil with tweezers and place them to drain on kitchen paper towels. Salt and serve immediately.
Category:
