Calories 2381kcal
Ingredients
- 12 Zucchini Flowers
- 12 anchovy fillets
- 300 grams mozzarella cut into ¼ inch by 2 inch strips
- 125 grams 4 ½ oz. grams flour
- 125 grams 4 ½ oz. grams water
- 5 grams fresh yeast or active dry yeast
- 2 cups Olive oil for frying or peanut, or a vegetable oil
Instructions
- Mix the fresh yeast, flour, and water until it's the consistency of pancake batter.
- Allow to sit and fluff up for half an hour at room temperature.
- Cut the mozzarella into pencil-thick, 2 inch strips
- In the meantime clean the zucchini flowers: remove stamen & pistil from inside the flower with your index finger, then carefully rinse and drain on paper towels.
- Just before frying stuff each flower with a strip of mozzarella and an anchovy fillet.
- You can use another filling if you prefer. Some ideas are: cooked chicken, mozzarella and tomato, fresh figs and Gorgonzola, or no filling at all.
- Dip in the batter and deep fry until just crisp.
- Drain on paper towels, salt and serve immediately.
Nutrition
Serving: 100grams | Calories: 2381kcal | Carbohydrates: 104g | Protein: 90g | Fat: 179g | Saturated Fat: 55g | Cholesterol: 266mg | Sodium: 1945mg | Potassium: 618mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2519IU | Vitamin C: 7mg | Calcium: 1619mg | Iron: 10mg