la cucina senza glutine

Battered zucchini blossoms

 

Ingredients : 10 zucchini blossoms, 4/5 anchovies, 1 mozzarella cheese.

Ingredients for the batter: 200 gr of gluten free flour, 100 ml of water, a pinch of salt, 2 egg yolks, 2 whole eggs.

 

 

 

Beat the eggs, the egg yolks and the water. Add the flour and the salt, and mix all the ingredients until smooth.

Let it stand for half an hour in the fridge.

In the meantime rinse and dry your zucchini blossoms and get rid of the pistil. Cut the mozzarella cheese and the anchovies into small pieces and fill each blossom with these two ingredients.

Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off.

Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels before serving.