Zucchini flowers taste as good as they look, if not better. Stuffed with fresh mozzarella, a hint of anchovy (or not), lightly battered and fried until crisp and golden, they are summer on a plate. Fresh sage leaves–encased in the same warm, crispy shell–will turn your thoughts to autumn. But the good news is, you can have them now. Two appetizers straight from the garden.
Fried Zucchini Flowers and Sage Leaves
1 c. (250 ml.) water–regular or sparkling
1 c. flour, spooned lightly into the measuring cup (about 133 gr.)
salt and pepper
12-14 zucchini flowers*
9 0z. (250 gr.) fresh mozzarella
2-3 anchovy fillets (salt-cured, packed in olive oil)–optional
canola or sunflower oil–enough to fill a medium sauce pan to about 2.5 inches (6 cm)
handful of fresh, firm sage leaves
*Use male zucchini flowers. They appear at the end of long stems, unlike female flowers, which appear at the end of the emerging zucchini.
1. Prepare the batter: Put the water in a medium bowl and sift the flour over it, whisking to incorporate. Add a pinch of salt and some freshly ground pepper. The batter should be thick enough to coat the flowers, but not pasty. See the right consistency for a light batter below. Set aside the batter while prepping the flowers.
2. Lay out all the zucchini flowers, wipe them clean, and discard any that appear bruised or past their prime (they are quite perishable). Trim the stems to about 1 inch (2.5 cm), leaving enough stem to grasp and dip. Pull off the sepals (the spiky green parts at the base of the flower). Gently work your thumb and index finger into the flower and pinch off the pollen-topped stamen. You will probably tear the flower slightly; that’s ok, but try not to tear it too much, or shred it. See the prepped flowers and discarded sepals and stamens below:
3. Mozzarella and Anchovies: Cut the mozzarella into as many 2.5-inch ( 6 cm) long rectangular pieces as you have flowers–or whatever size best fits into the flowers you have. You can omit the anchovies, you can go all in and lay a nice piece of anchovy fillet on top of each piece of mozzarella before placing both in the flower, or you can take a moderate approach. That entails placing the anchovy fillets in a bowl, drizzling them with some extra olive oil, mashing them with a fork, then placing the mozzarella pieces in the anchovy oil so they get a hint of the flavor rather than a wallop. Either way, you want to place the mozzarella pieces (with or without anchovy) into the flowers, covering them up as best as you can and twisting the ends of the flowers closed to create a mini pouch.
4. Bring the oil to high heat in a medium saucepan. Holding the stem end of a sealed zucchini flower, dip it into the batter in a twirling motion to keep it closed (sealing any open parts with your fingers and twisting the bottoms closed again if needed). When the flower is completely covered in batter, carefully lower it into the oil. Repeat for as many flowers as will fit into the saucepan in one layer without crowding; you will need to cook the flowers in batches. When one side is golden, turn the flower over (or push the flowers gently under the surface of the oil as they cook, to ensure both sides become golden).
5. Drain the fried flowers on paper towels, sprinkle with a bit of salt, and eat as soon as possible!
6. Now for the much-easier sage leaves: Wipe them clean, dip each one into the batter, and fry until golden. Drain on paper towels, sprinkle with a bit of salt, and…
7. … enjoy!