Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer. Fast, easy and definitely a must try!
After a super long day on Saturday I finally made it back to Italy. I’m missing my family and friends like crazy, but one good thing I’m happy about is that I’m back cooking in my own kitchen. Yay!
So in honour of my own kitchen and of course summer, I made one of my family’s favourite summer dishes. To tell the truth I can’t blame them. This was one of the best Summer Appetizers I tried thanks to my mother-in-law (naturally).
Who would have ever thought that Zucchini Flowers stuffed with prosciutto and mozzarella then coated in a light batter and fried could be so damn delicious.
What zucchini flower to pick and when to pick is all part of the strategy (although in Italy zucchini flowers are also sold in small bunches in almost every grocery store).
The flower should be picked in the early morning (before the flower opens) and it is only the male flower that should be picked, the male flower is attached to a long stem and has a stamen in the middle (which is removed before stuffing) and the female flower is attached to a small bulb that will, when pollinated, become a zucchini.
Using only the male flower is what my mother says and she stands by it, but if you can only find flowers attached to small zucchini, I am sure that would work too. Trust me on this one, you must search for these flowers and try it out.
Italian Stuffed Zucchini Flowers
Once you have found them, I always use a pair of scissors for this job. Trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch of stem (see the photo). Rinse and towel dry.
Carefully stuff them with a couple of small pieces of mozzarella and prosciutto or if as the Italian prefers, a piece of anchiove. Dip the zucchini flowers in the batter and fry for approximately 2-3 minutes per side. Towel dry and then taste one of the most delicious Italian Dishes.
It’s a must!
These Italian Stuffed Zucchini Flowers can be served as a side dish or even an appetizer, believe me once you try these there will be no going back. You will be searching every summer more than once I am sure for these flowers.
Now tell me if these won’t become your new summertime favourite! Buon Appetito!
- FOR THE BATTER
- 2 eggs
- 1/2 teaspoon salt 3 grams
- 8-9 tablespoons flour 64-72 grams
- 1/4 cup milk 62 ml
- FOR THE STUFFING
- 8-10 zucchini flowers
- 1 small fresh mozzarella cut into small cubes
- 3-4 slices prosciutto cut into small strips
In a medium- sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.
To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.
Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!