Home Food & WineFood & RecipesAntipasti & Snacks Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint
Zucchini blossoms © Lucciola.me

Stuffed Zucchini Flowers with Fried Cheese, Capers and Mint

by Sam Dunham

When  next door gifts you 6 fiori di (fresh 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 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.  Abruzzo has a wonderful frying cow cheese, 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 sea 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 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 Olive oil
  • 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.

 

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Ishita
Guest

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

mltucker
Guest
mltucker

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.… Read more »

LifeInAbruzzo
Guest

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
Guest

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

LifeInAbruzzo
Guest

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

mltucker
Guest
mltucker

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
Guest

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?

Guest

I remember my Grandma making these!

Guest

Da cui veniva:”….a pambl di chicocce”

Guest

Lucky Roddy.

Guest

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

Guest

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

Guest

What did she stuff them with Lynne can you remember?