Stuffed Zucchini Flowers

Ingredients

For the Batter:

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

For the Zucchini Flowers:

• 1 cup fresh mozzarella cheese
• Freshly ground pepper
• 3 anchovies chopped fine
• Vegetable oil to come 3/4 up the sides of the frying pan
• Coarse salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    235 calories; 14 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 27 milligrams cholesterol; 398 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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. Beat the egg white until thick and set aside.
3. Cut the mozzarella into small pieces. Season with pepper.
4. Stuff the flowers with cheese and a little anchovy, folding over the petals to enclose it.
5. Heat the oil in a large skillet.
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.