Stuffed Zucchini Flowers – Italian

Rinse the zucchini flowers and remove the stems. Mix flour, salt, oil, egg and wine to make a batter. Carefully open the flowers, fill them with a piece of mozzarella and an anchovy and twist them again. Pull them through the dough and roast them in hot oil.

The same baking dough is used in Italy for roasting robinia blossoms. In Greece, the fried zucchini flowers are known with a filling of feta cheese, long grain rice and minced meat, respectively.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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