Recipe: Fried courgette flowers filled with mozzarella and anchovy - The Jewish Chronicle
In Rome, fried courgette flower is the mother of fried battered vegetables — quite possibly as popular as bruschetta with tomatoes.
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Cooking tools:
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- Chef's knife
- Cutting board
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 6 courgette flowers
- 6 tablespoons of white flour
- 2-3 eggs
- 150g fresh mozzarella
- 6 anchovy fillets
- 1 litre sunflower oil
- Salt
- black pepper
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