Recipe courtesy of David Rocco
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Advanced

Ingredients

Directions

With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water.

Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.

For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.

Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.

Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fried Zucchini

Recipe courtesy of Giada De Laurentiis

Fried Rice

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Refried Beans

Recipe courtesy of Ellie Krieger

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Browse Reviews By Keyword

          Latest Stories