Home Eating & DrinkingFood & RecipesAntipasti & Snacks Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint

Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint

by Sam Dunham
Zucchini blossoms © Lucciola.me

When  next door gifts you 6 fiori di zucchini (fresh zucchini flowers) following your interest in photographing them in her orto, it would be madness to look a gift horse in the mouth and not take up her cookery challenge of deep fried stuffed zucchini blossoms!

Sadly all those traditional ingredients, mozzarella and anchovies that you normally tuck into these delicate golden flowers before deep frying were missing from my kitchen cupboards so it was a case of improvisation.  has a wonderful frying cow , Formaggi di piastra, available to buy in thick slices and reminiscent of Greek halloumi less the mint, so I used some of this and added some finely chopped and mint in a nod across the to Greece.

How gorgeous was this version of vegetarian stuffed courgette flowers, enough for my partner who’d never eaten them before to remark on what a sensual delicacy they were for lunch, a real treat, or course he is Scottish and anything deep fried will win him over but that phrase “sensual treat” is practically unknown!

Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint

Prep time: 

Cook time: 

Total time: 

Serves: 2

Taking up the challenge from Nonna Next-Door of my favourite summer dish, deep fried stuffed zucchini flowers
Ingredients
  • 6 Zucchini Flowers
For the Batter
  • 80g sifted 00 flour
  • 1 egg
  • 180 ml carbonated water
  • 30 ml Extra Virgin
  • Groundnut oil for frying
  • Salt
  • (The batter is enough for 15 flowers in all)
For the Stuffing
  • 1 slice of Formaggi di piastra finely chopped or 3 slices of halloumi cheese
  • Allow 2 capers per flower finely chopped
  • 1.5 mint leaves per flower finely chopped
Instructions
  1. In a large mixing bowl add the batter ingredients, whizz with a hand blender, you should have a thick coating batter and leave to stand in the fridge for half an hour.
  2. Mix your stuffing ingredients together; using a teaspoon and fingers push the cheese mixture into the flower cavity before the petals begin separating, don’t overfill!
  3. Lay the zucchini flower into the batter and with your fingers coat the tops of them in the batter.
  4. Heat the groundnut oil on a high heat, test to see if it is hot enough by adding a teaspoon of batter, it should sizzle. Remove the excess batter from the zucchini flower and add into the hot oil. The batter will puff up, taking approximately 1 minute on each side.
  5. Dry on a kitchen towel and eat with fingers.

 

13 comments

Ishita 01/09/2015 - 11:58

You have such a great website I can’t get enough of it 🙂 I blog on Italy too 🙂

mltucker 23/07/2013 - 13:35

Actually, Sam we have all sorts of artisan cheeses made all over Australia! We get Haloumi from local cheesewrights as well as from Kangaroo Island, just off the coast of South Australia (my state). And we have a few providers at the Adelaide Central Market (http://www.adelaidecentralmarket.com.au) and selected delis across the metropolitan region who sell imported goods. We have relatively large immigrant groups here who make their cheese styles from their home countries. Siamo veramente l'imbarazzo della scelta.

We buy all our fresh food from the Adelaide Central Market or the local farmers markets (http://www.adelaidefarmersmarket.com.au/www/home/), even the wheat for pasta. And wines are probably our state's biggest export. http://en.wikipedia.org/wiki/South_Australian_win

We buy our coffee beans from a guy from Sulmona and our meat from a lovely Abruzzese butcher from Chieti I think, who has won awards in Italy and here in Australia. His children and grandchildren continue to work in the shop that also sells local and imported cheeses, kitchen implements, etc…I really should write a post about the Marino family…

Ciao for now, MLT

LifeInAbruzzo 24/07/2013 - 14:29

Brilliant home grown ways of beating imports. One day we\’ll get over and see Roddy\’s sister and taste all these lovelies you mention

My Family & Abruzzo 23/07/2013 - 10:38

These look divine! I bet they were delicious. : )

LifeInAbruzzo 23/07/2013 - 12:36

They were actually not bad Lulu even dare I say great for a bit of an invention, have you ever made them before?

mltucker 20/07/2013 - 01:45

Well done Sammy. I think my clumsy fingers are too big for such a delicate operation. Might have to get my cheffy husband Roo to try this one come springtime in Adelaide…

LifeInAbruzzo 23/07/2013 - 12:34

Thanks so much ML, they\’re a lot more robust than you\’d think, I am so cack-handed and I managed it. What type of frying cheese can you get in Aus? Do they let through halloumi?

Cheryl Moniga Bennett 19/07/2013 - 19:56

I remember my Grandma making these!

Antonio Ticchioni 19/07/2013 - 13:53

Da cui veniva:”….a pambl di chicocce”

Hang On To The Vine 19/07/2013 - 13:34

Lucky Roddy.

Life in Abruzzo 19/07/2013 - 13:55

Oh yes, huge treat for me too I haven’t had them this year

Lynne Espinoza Calleja 19/07/2013 - 13:31

My grandma used to make something like these — loved them! I’ve never seen a recipe for them.

Life in Abruzzo 19/07/2013 - 13:54

What did she stuff them with Lynne can you remember?

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All about Abruzzo in a slow travel & food blog
All about Abruzzo in a slow travel & food blog