I’ve bought some amazing courgette flowers at the supermarket! Their warm color and compactness have inspired me to create a traditional Italian recipe that I hadn’t prepared for a while. The filling is very easy to prepare, you have to create a mixture of mozzarella and anchovies. Also I’ve added some basil to flavor everything. A few spoonfuls of Parmesan fondue makes this appetizer super delicious as well! You absolutely must try them!
For the stuffed pumpkin flowers:
- 16 pumpkin flowers
- 150 grams Fiordilatte mozzarella
- 2 – 3 anchovy fillets
- Basil leaves
For the batter:
- Ice water
- All pourpose flour
For the frying:
- Sunflower oil
For the Parmesan fondue:
- 20 grams Grated Parmigiano Reggiano cheese
- 200 ml fresh cream
- ground white pepper
- Black Cyprus salt flakes (optional)
Clean courgette flowers, avoiding breaking them. Remove the pistil, rinse quickly and dry immediately with a kitchen towel. Dice the mozzarella and anchovies fillets. Stuff each courgette flower, gently roll up petals and set aside. Prepare the batter by mixing the water and flour. The consistency must be neither too liquid nor too thick. Dip flowers in the batter and fry in plenty of hot oil (about 170° Celsius degrees). Drain and set aside. Meanwhile, heat the cream, pour in the grated Parmesan cheese and mix. Cook over low heat for some minutes. Remove from the heat and flavor with white pepper and nutmeg.
Pour the fondue on the plate and place some fried pumpkin flowers on top. Garnish with basil leaves and black Cyprus salt flakes.