Name: Stuffed Courgette Flowers in Crispy Batter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 150 g Flour 00; 120 ml Cold water; 1 pinch Salt; 1 pinch Pepper; 8 piece Courgette flowers; 150 g Provola; 8 filetto Anchovy fillets in oil; 1 tbsp Extra virgin olive oil (EVO)

Description

I love preparing these stuffed courgette flowers! The batter, prepared with the Thermomix®, is incredibly crispy and light. The filling of stringy provola and anchovies in oil is a combination of flavors that wins you over at the first bite. Perfect as a tasty appetizer or for a summer aperitif with friends. The preparation is quick and easy, also ideal for those who don't have much experience in the kitchen. Try them, you won't regret it!

Ingredients (8 ingredients)

150 g Flour 00

120 ml Cold water

1 pinch Salt

1 pinch Pepper

8 piece Courgette flowers

150 g Provola

8 filetto Anchovy fillets in oil

1 tbsp Extra virgin olive oil (EVO)

Preparation (3 steps)

Batter preparation

Thermomix® Setting

20 Sec./Speed 4

Pour 150g of flour 00 into the bowl. Add a pinch of salt and a grind of pepper. Gradually add 120ml of cold water and mix for 20 Sec./Stufe 4. Transfer the batter to a bowl, cover it and store it in the refrigerator for at least 15 minutes.

Filling preparation

Cut 150g of provola into sticks about 1 cm thick. Gently clean 8 courgette flowers by removing the hard stem at the base and the internal pistil. Rinse them quickly under running water and dry them by gently dabbing them with absorbent paper. Insert a provola stick and an anchovy fillet in oil inside each courgette flower.

Cooking in the air fryer

Lightly spray the stuffed courgette flowers with extra virgin olive oil. Place them in the air fryer basket and cook at 180°C for 15 minutes, turning them gently halfway through cooking to obtain uniform browning.

Finished cooking? Great! 🎉

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About this recipe

Stuffed courgette flowers are a classic of Italian cuisine, a dish that immediately evokes summer, the scents of the garden and family meals. I remember that as a child, my grandmother always prepared them with flowers from her garden, a ritual that was repeated every year and that I waited for impatiently. Her recipe was simple, but the result was always exceptional: flowers crispy on the outside and with a stringy and flavorful heart. Flour 00 is essential to obtain a light and crispy batter. Cold water, on the other hand, helps to not develop too much gluten, guaranteeing a crumbly consistency. Salt and pepper enhance the flavors of the other ingredients. The courgette flowers must be very fresh, with a bright color and a firm consistency. The provola, with its sweetness and its ability to spin, is perfect for this filling. The anchovies in oil, with their intense and salty flavor, create a delicious contrast. The extra virgin olive oil, finally, gives a touch of perfume and extra flavor. For the preparation of the batter with the Thermomix®, it is important to carefully follow the times and speeds indicated. The water must be added gradually, to avoid the formation of lumps. Once ready, the batter must rest in the refrigerator for at least 15 minutes, so that it cools and becomes denser. This step is essential to obtain a crispy batter. When cleaning the flowers, be very careful not to break them. Gently remove the hard stem and the internal pistil, rinse them quickly under running water and dry them by gently dabbing them with absorbent paper. For a vegetarian version, you can replace the anchovies with pitted Taggiasca olives or with a light pesto. For a vegan version, you can use vegan provola and omit the anchovies, replacing them with desalted capers. You can also add other spices to the batter, such as sweet paprika, turmeric or chopped aromatic herbs. Stuffed courgette flowers are perfect as a tasty appetizer or for a summer aperitif with friends. They can be served hot, freshly baked, accompanied by a yogurt sauce or homemade mayonnaise. They go well with a fresh and light white wine, such as a Vermentino or a Pinot Grigio. If there are any left over, the stuffed courgette flowers can be stored in the refrigerator for a day, in an airtight container. Before serving, they can be heated in the oven or in the air fryer for a few minutes. Alternatively, they can be prepared in advance and stored in the refrigerator, ready to be fried at the time.