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Stuffed Zucchini Flowers

By Moira Hodgson

Updated Oct. 12, 2023

Total Time
16 minutes
Prep Time
15 minutes
Cook Time
6 minutes
Rating
4(24)
Comments
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Featured in: FOOD; ZUCCHINIS ON THE TABLE, FLOWERS INCLUDED

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Ingredients

Yield:4 servings

    For the Batter

    • ⅔cup flour
    • 1cup water
    • 2tablespoons safflower oil
    • Pinch salt
    • 1egg white

    For the Zucchini Flowers

    • 1cup fresh mozzarella cheese
    • Freshly ground pepper
    • 3anchovies chopped fine
    • Vegetable oil to come ¾ up the sides of the frying pan
    • Coarse salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

373 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 585 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the batter. Sift the flour into a large bowl and add the water gradually, beating constantly until the mixture is smooth. Beat in the oil and salt (this can all be done in a food processor).

  2. Step 2

    Beat the egg white until thick and set aside.

  3. Step 3

    Cut the mozzarella into small pieces. Season with pepper.

  4. Step 4

    Stuff the flowers with cheese and a little anchovy, folding over the petals to enclose it.

  5. Step 5

    Heat the oil in a large skillet.

  6. Step 6

    Beat the batter, fold in the egg white and dip each flower into it, scraping off the excess on the side of the bowl. Put the flowers a few at a time into the hot oil and cook, turning once, until they are golden brown on both sides. Drain on paper towels. Sprinkle with salt and serve hot.

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Ratings

4 out of 5
24 user ratings
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Comments

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Yvonne Callaway

no mention of number of flowers per person, nor how to prep flowers. Some suggest removing the stamen before cooking. Didn’t have time to stuff so battered, fried then served with a smear of Boursin on the outside. Delish!

Lulu

This was very good but the batter, light as it was, overwhelmed the taste of the flower. I think I will forgo the batter and frying next time and simply sauté the flowers

meinmunich

The best zucchini flower ever made or eaten. Excellent recipe.

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