Deep-fried courgette flowers by Pasquale Torrente

by chef Pasquale Torrente

Ingredients for 4 serves

For the stuffed courgette flowers

  • 16 - Courgette flowers
  • 250 gr. - Ricotta cheese
  • 8 - Salt-packed anchovy fillets
  • Q.s. - Black pepper  
  • Q.s. - Parsley

 

For the batter

  • Q.s. - Flour 
  • Q.s. - Sparkling water
  • Q.s. - Baking powder
  • Q.s. - Salt

 

For deep-frying

  • 1 lt. - FRIENN - Olitalia deep-frying oil (Oil temperature: 165°C /329° F)
Deep-fried courgette flowers by Pasquale Torrente 1
Deep-fried courgette flowers by Pasquale Torrente 2

Frying products

Frienn

See all

Method

  • 1

    Mix the ricotta cheese with some chopped anchovies, chopped parsley and black pepper.

  • 2

    Stuff the courgette flowers with the mixture; then, add a piece of salted anchovy, wrap the flower and squeeze its ends a little to close it.

  • 3

    Prepare the batter by mixing flour, sparkling water, a pinch of baking powder and a little salt.

  • 4

    Dip the flowers in the batter and deep fry them with FRIENN.

Gallery

Deep-fried courgette flowers by Pasquale Torrente 4
Chefs

Pasquale Torrente

Born in 1965 in Cetara (SA), a lovely town on the Amalfi Coast and the undisputed ambassador of spaghetti with anchovy sauce. His exuberant cooking style is matched by his equally sparkling personality.

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info