Back to recipes Squash blossoms with Mortadella Favola, mozzarella and anchovy
Ingredients
- 12 squash blossoms
- 100 g mozzarella cheese
- 100 g of Mortadella Favola
- 1 anchovy in oil (optional)
- a few leaves of chopped basil and parsley
- peanut oil for frying
For the batter
- 100 g of flour
- 1 egg
- 100 ml of milk
Directions
Start by making the batter: beat the egg in a bowl, incorporate the flour, milk, and salt a little at a time while continuing to mix. Then set the batter aside to rest for about 30 minutes. Meanwhile, clean the squash blossoms by removing the pistil, stem, and small side leaves.
Cut the mortadella and mozzarella into pieces and mix them with the chopped anchovy, parsley and basil; fill each squash blossom with the resulting mixture. Finally, dip the flowers in the batter and fry them in hot oil. Drain them, remove excess oil by laying them on paper towels, and serve piping hot. Drain them, remove excess oil by laying them on paper towels, and serve piping hot.
