- Mozzarella cheese - 240 Grams
- garlic - 2 teeth
- red pepper flakes - 1/4 teaspoons
- olive oil - 2 teaspoons
- Salt and freshly ground black pepper - To taste
- flour - 2 cups
- water - 1 / 2-1 Cups
- vegetable oil for deep-frying - 900 Milliliters
- flower zucchini or pumpkin - 24 pieces (about 450 g)
1. Wash zucchini flowers and dry them with paper towels. Grind the garlic or let it through the press. Cut the Mozzarella cheese into 24 pieces. 2. In a medium bowl, mix the cheese, garlic, red pepper flakes, olive oil, a pinch of salt and pepper. Set aside. In another medium bowl, mix the flour and a sufficient amount of water to form a homogeneous mass, reminiscent of the consistency of thick cream. In a large saucepan, heat the vegetable oil to 190 degrees. 3. While the oil is warming up, open each zucchini flower with your fingers and put a piece of cheese inside. Collapse the petals together to close the flower around the cheese. Dip the flowers in the dough, and then put in hot oil. Fry until golden brown on both sides for 4-5 minutes. Fry 4-6 flowers at a time. Watch the temperature of the oil - it should be 175-190 degrees. Lay the fried flowers on a paper towel, lightly salt and serve immediately.
Servings: 24