Beer-battered zucchini flowers with anchovies and mozzarella
Prep
20m
Cook
15m
makes
12
Weekend celebrations just got a whole lot better with this delicious beer-battered zucchini flowers with anchovies and mozzarella by Laura Sharrad.
Ingredients (10)
- 12 zucchini flowers
- 12 baby bocconcini
- 6 good-quality anchovy fillets, halved (we used Olasagasti)
- 12 basil leaves
- Vegetable oil, to deep fry
- Lemon wedges, to serve
Beer batter
- 1/2 cup (75g) self-raising flour, sifted
- 1/2 cup (75g) plain flour, sifted
- 60g cornflour, sifted
- 1 1/4 cups (310ml) pale ale
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Gently remove and discard stamens from zucchini flowers. Wrap one bocconcini and an anchovy piece in a basil leaf, and gently stuff inside each flower. Repeat with remaining bocconcini, anchovy and basil. Twist the top of each flower to seal.
-
2.For the batter, combine all ingredients, except the beer, in a bowl with 1 tsp salt flakes. Slowly add the beer and whisk until there are no lumps and a smooth batter forms. It should be the consistency of a thick pancake batter. If the batter is too thick, add a little more beer to loosen.
-
3.Fill a large saucepan one-third full with oil. Place over high heat and bring to 180°C on a deep-frying thermometer (a cube of bread should turn golden in 30 seconds). In batches, dip each zucchini flower into the batter, then carefully lower into the oil. Fry for 4 minutes, turning halfway, or until golden and crisp.
-
4.Carefully remove flowers from the oil using a slotted spoon and drain on paper towel. Season and serve with lemon wedges alongside.
Recipe Notes
"I like to use a really light beet batter as it puffs and crisps, and is super easy to make" ~ Laura Sharrad
You will need a deep-frying thermometer.
Reviews
Join the conversation
Log in Register