Deep-Fried Zucchini Flowers Filled with Four Cheeses

By Stefano Manfredi

Deep-Fried Zucchini Flowers Filled with Four Cheeses
Use this delicious cheese filling mixture to stuff any of your favourite vegetables and roast whole int he oven.

Serves 8-10

200g plain flour

⅔ cup ice-cold water

150g ricotta

200g provola cheese, grated

150g mozzarella, cut into small cubes

100g Grana Padano, grated

2 tbsp anchovy fillets, chopped

24 zucchini flowers

1 cup extra virgin olive oil

salad greens, to serve


To make batter, mix flour and water together with a fork until they form a rough, lumpy, fairly runny mixture. Set aside to rest.

Meanwhile, make filling by mixing cheeses and anchovies together. Season to taste with salt and freshly ground pepper.

Trim ends of baby zucchini if attached to flowers (female zucchini flowers will have these; male flowers will have stems. If using male flowers trim the stems. These can provide edible handles). Carefully open ends of flowers and fill with a little filling. Gently close ends by pressing together lightly.

Heat olive oil until it is about to smoke. Then dip filled zucchini in batter, allowing any excess to run off.

Fry flowers in oil until golden. Remove, season and serve with salad greens.



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