Stuffed Zucchini Flowers

Name: Stuffed Zucchini Flowers
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: Makes 12 flowers
Cuisine: Italian
Ingredients: 120 g 00 flour; 200 ml very cold beer; Pinch of salt; 1 mozzarella; 12 squash or zucchini flowers

Delicate fried golden flowers with crispy batter and a cheese center for Zucchini Flowers

How do you make stuffed and fried zucchini flowers?

Prepare a tempura-style batter by mixing flour with cold beer and salt; let it rest. Clean the flowers by carefully removing the pistil and stuff them with a piece of drained mozzarella. Close the petals by twisting the tip, dip each flower in the batter, and fry in hot oil until golden.

Times

Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Rest time: 30 min

Nutrition

Calories: 105 kcal
Protein: 5.2 g
Fat: 4.2 g
Carbohydrates: 12.7 g

Cuisine: Italian
Diet: Vegetarian

I’m sharing a tasty and delicate side dish or little appetizer. Very easy to prepare, the secret to getting a perfect dish is using very cold beer and letting the batter rest. The flavor of the beer is not noticeable once cooked, but it gives the dish a unique and distinctive taste.

Servings: Makes 12 flowers

Ingredients

120 g 00 flour
200 ml very cold beer
Pinch of salt
1 mozzarella
12 squash or zucchini flowers

Instructions

Start by sifting the flour into a medium bowl.
Pour in the very cold beer.
Mix very well so no lumps form, and sprinkle in a pinch of salt.
Cover and let rest in the refrigerator for at least 30 minutes.
While the batter rests, cut the mozzarella into 12 pieces and place them in a colander so they release their liquid.
Gently clean each flower and place them on a surface.
Cut the stem from each one.
Gently remove all the outer parts.
Still being extremely careful, open the flower.
Remove the pistil with two fingers, keeping the flower intact.
Place a piece of mozzarella inside the flower.
Close it gently by twisting the top of the flower.
Repeat the process until all the flowers are finished.
In a small pot, pour in frying oil and heat it. Meanwhile, take the batter out of the refrigerator, stir well, and with the help of two forks, dip the flowers one by one so they are well coated in the batter. Drain off the excess.
Fry no more than a couple at a time, so they do not burn and you can watch them properly.
When they are golden, turn them.
Repeat the process until all the flowers are cooked. Serve very hot.

Enjoy your meal!

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