Not the usual baked zucchini flowers
These baked zucchini flowers aren’t the common ones…so that I didn’t know how to call them. It is not exactly a salted pie (even if it looks like one on the photos), but neither the common stuffed baked zucchini flowers.
I have found this recipe on Italian Sale & pepe culinary magazine and couldn’t wait to try it. And if I am posting it, it means we’re really satisfied with the result.
To tell the truth, it would really be difficult to have an unpleasant result with such savory and good ingredients. Here at home, it finishes in a moment.
The zucchini flowers are first immerged in a batter and then placed on a baking tray with buffalo mozzarella and anchovy fillets – you can already imagine the wonderful taste that comes out of this mixture of ingredients.
I admit I prepared this recipe even when zucchini flowers weren’t yet in their season – and it was delicious the same.
How to prepare the baked zucchini flowers:
16 zucchini flowers
250 g buffalo mozzarella
16 anchovy fillets
extra virgin olive oil
for the batter:
60 g flour
1/2 cup of mineral water
Turn on the oven 356°F/180°C.
Put egg, yolk, water and flour in a bowl and mix well until well combined.
Cover with plastic wrap and let it rest for 20 minutes.
Cut the mozzarella in slices and put in a colander to lose its liquids.
Clean the zucchini flowers, eliminating the pistils but trying not to damage them.
Grease a round baking pan with olive oil.
Pass each zucchini flower into the batter and place it in the baking pan creating a round design.
Bake for 25 to 30 minutes.
Take the pan from the oven and add mozzarella slices and anchovy fillets.
Bake for another 10 minutes or until golden on surface,