This month: ZUCCHINI FLOWERS

In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. In Rome restaurants specialize in deep-frying the flowers, known as fiori di zucca. No matter where they turn up – be it fine dining or home cooking - these golden petals are a delicious, tasty surprise!

Zucchini flowers are the perfect material for frying. They are light and cook quickly. But because they are fragile, there a few tricks to getting them right. A tempura like batter works best – it coats the flower without really clinging, giving the flower just a thin protective shell while it cooks in the oil.

When buying zucchini flowers look for bright plump fresh flowers with good stems and no blemishes.

Cut  mozzarella into 2cm pieces and wrap each piece with a Ortiz anchovy fillet.

Place the anchovy wrapped mozzarella inside the zucchini flower and fold the edges of the flower over to enclose all the mozzarella.

Dip the zucchine flowers in the batter and fry at 180 C until crisp.

Batter: 80g plain flour; 125 ml cold water; 2.5g dry yeast; pinch of salt; pinch of sugar.

Dissolve yeast in water;

Add the flour, salt, sugur and work to a thin creamy batter;

Cover and rest in the fridge over night or for at least 4 hours;

Stir mixture before using.