It’s that season when you can find zucchini flowers in a market. Zucchini flowers are not only looking but also tasting elegant. Surely the most beautiful thing I have ever eaten. When Loretta my sister-in-low showed me this baked zucchini flowers, I completely fell in love. She says it is special and not usual as the flowers are usually fried while this is baked. She is so good at finding unique and beautiful Italian dishes! Oh one thing I suggest is not to use glass pan, please use a non-stick pan. I actually failed when I use a glass pan, they got stuck at the bottom although I coated it with oil. The recipe and the photos here are by Loretta.
Ingredients
10 zucchini flowers
Mozzarella cheese
Anchovy
150g of flour
water
salt
Instruction
1. Heat the oven at 200C.
2. Clean zucchini flowers. Cut a stem leaving about 2cms, slowly gently open a flower and remove pistil. If it is hard to open, try to insert a finger and blow it!
3. Fill zucchini flowers with a small piece of mozzarella and a quarter slice of anchovy.
4. In a bowl, add flower and a pinch of salt, then cold water. Mix well and add water until the mixture becomes like heavy cream. Not too liquid-y, but not too thick. It should be thinner than pancake.
5. Spread olive oil on the bottom of a non-stick baking pan. Dip each flower in the mixture, and place them.
6. Drop olive oil on the top, and bake at 200C about for 40-45 mins.
