Name: Fried Mozzarella- & Anchovy-Filled Zucchini Flowers with Sage Leaves
Yield: Serves 6 as a Starter
Cuisine: Italy
Ingredients: 3 eggs, separated; corn, sunflower or light olive oil, for frying; 125 g (4½ oz) mozzarella, cut into 18 cubes; 125 ml (½ cup) cold sparkling water; 100 g (3½ oz) plain (all-purpose) flour; 60 ml (¼ cup) white wine; 18 perfect zucchini (courgette) flowers; 9 not-too-big anchovies, cut in half; 18 sage leaves, rinsed and dried

Preparation info

Serves
6
as a Starter

Difficulty
Medium

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is beautiful. I was always impressed by this dish. It is something I have learned in Italy and will always keep in my long-term favourites file. I also like the flowers just plain, but definitely eaten as soon as fried and sprinkled with lemon juice and a little salt.

Ingredients

18 perfect zucchini (courgette) flowers
3 eggs, separated
100 g (3½

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Remove the inner stamens from the zucchini flowers by opening them up carefully and gently twisting the stamens away. Drop the flowers into cold water and swish them through carefully with your hands. Scoop them up and leave them to drain or pat dry with kitchen paper.

Whip the egg yolks in a good-sized bowl. Add the flour, sparkling water and wine. Season with salt and whisk until fair

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Ingredients

Method

Part of