Stuffed courgette flowers with anchovies

40
4
12 courgette flowers
4 yolks
3 anchovies
2 eggs
1 lemon
200 grams tuna in olive oil
150 grams flour
capers
150 milliliters whole milk
1/4 baking soda
salt
vegetable oil
pepper
parsley
crumb

Mix the flour with the eggs, milk, salt, pepper and lemon zest. Cover the batter and let it rest for at least 1 hour.

Then remove the pistils from all courgette flowers. Soften the crumb in the milk and blend in a mixer the capers along with anchovies, tuna, yolks, the squeezed crumb, parsley, salt and pepper. At this point stuff the courgette flowers with the mixture, then soak them in batter (with a little baking soda) and fry them in hot vegetable oil.

A good alternative is to add some mozzarella in the stuffing in order to obtain a more delicate taste. However, if you don't like mozzarella, you can replace it with scamorza, which also combines well with the anchovies, thus creating a unique plate.

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