The Agrisicilia team

Ingredients

12 courgette flowers
100 g of mozzarella
1 tablespoon of peach jam
75 g of re-milled durum wheat semolina flour
130ml of beer
1 teaspoon of extra virgin olive oil
½ lemon
300 ml of peanut oil
parsley
salt
chili pepper

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Courgette flowers are a great classic, and our food blogger has varied, stuffing them with anchovy and mozzarella filling and as an extra touch she added our ‘PGI Pescabivona extra jam‘, which will balance the flavors between them, mixing with the sour scent of the mozzarella and the flavor of the anchovies making the unusual flavor of the peach jam, a real surprise for the palate.

Instructions

1. First, cut the mozzarella into cubes and put them in a colander to remove excess milk.

2. Clean the courgette flowers from the stem.

3. Chop the anchovies and put them in a bowl with the mozzarella.

4. Add a drizzle of oil, a pinch of salt and pepper and a spoonful of peach jam and mix well.

5. Stuff the courgette flowers being careful not to break them.

6. Put the flour for the batter in a bowl and slowly add the very cold beer, mixing with a whisk, then add a teaspoon of oil and a few drops of lemon juice.

7. Heat the peanut oil in a saucepan and, when it is hot, fry your courgette flowers.

8. As they brown, place the stuffed courgette flowers on absorbent paper to remove excess oil, then complete with a pinch of salt and a handful of chopped parsley and enjoy immediately.

Bon appetit, your courgette flowers stuffed with anchovies, mozzarella and peach jam are ready to be savored!

Final result