Pumpkin flowers with Mozzarella & Anchovies
Ingredients for 4 servings:
- 16 Pumpkin flowers
- 200g Fiordilatte
- 8 Anchovy fillets
- 100g Wheat flour
- Beer (cold)
- Sunflower oil for frying
Wash, dry and remove the pumpkin flowers stems and pistils very gently.
Prepare the batter: pour the sifted flour into a bowl. Add the cold beer slowly, mix avoiding the formation of lumps.
Once you have a fluid and thick batter, add a pinch of salt.
Cut the mozzarella into sticks: keep aside in a colander.
Cut the anchovy fillets and get 16 pieces, one for each flower.
Pour a large amount of seed oil into a pan: turn the heat on and heat it up.
While the oil is heated, stuffed the pumpkin flowers by introducing in each of them a piece of mozzarella and one of anchovy.
Now pass them in the batter covering them well.
Fry them for 3-4 minutes per side, until they have reached a uniform browning.
Drain them on a tray covered with absorbent kitchen paper to absorb excess grease. Serve hot.