Deep-fried zucchini flowers
“The zucchini is a truly marvellous marrow with subtle gender differences.”
Batter
- 250g plain flour
- 1 tsp salt
- 1/2 cup olive oil
- 1 1/2 cups warm water
- 2 egg whites
Possible stuffings are chopped buffalo mozzarella, leftover risotto, ricotta cheese mashed with anchovies and herbs, ricotta cheese with cooked spinach, or finely chopped mortadella sausage or other cooked meat with fresh breadcrumbs and herbs. Put a lump of stuffing into each flower and gently fold the petals around the filling. Dip the stuffed flower in batter or egg and crumbs and without delay fry in plenty of clean oil until golden-brown. Drain very well and serve immediately.
Method
Put flour and salt into a bowl and make a well. Mix oil with warm water and tip into bowl. Work batter until smooth. Leave for at least an hour, then beat egg whites until soft peaks form and then fold into batter. Use immediately.
