As I post this recipe, I cannot help but feeling aware of the fact the other half of the globe is enduring the autumnal cold weather knowing there will be another 5 months before they can come near anything like this…
But, on the other hand, I must not forget my fellow antipodean dwellers and together we must celebrate the sought-after arrival of spring.
What better way than a couple of crispy, stuffed baby zucchini and a cold beer to honour Mother Nature?
I can safely predict that my zucchini crop will be abundant and rich this year and that this is only the first of many zucchini-related posts.
Please bear with me, there will be plenty!
To stuff your flowers, proceed like so:
Gently open out the petals to reveal the yellow stems. Remove the stems and discard.
Rinse your flowers well and drain on kitchen paper. Stuff with a couple of pieces of mozzarella, 1 anchovy fillet, a couple of baby capers, and a mix of chopped up mint, basil, parsley and lemon zest. Gently twist the petals to enclose the filling.
In a large pot, heat up 1 lt (4 cups) of frying oil or, for added flavour, olive oil.
In the meantime, make your batter by mixing 2 cups of self-raising flour and 250 ml (3/4 of a can) of cold beer. Quickly stir it with a chopstick, leaving some lumps for extra texture.
Drop the stuffed flowers into the batter, and then gently into the hot oil. Deep-fry for 3 to 4 minutes, than drain on kitchen paper.
Serve while still hot preferably with a cold beer.
You can use the left-over batter to deep-fry parsley and sage leaves and even lemon slices, a southern Italian delicacy.
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