The flower should be picked in the early morning (before the flower opens) and, most believe, it is only the male flower that should be picked.
The male flower is attached to a long stem and has a stamen in the middle (which is removed before stuffing) and the female flower is attached to a small bulb that will, when pollinated, become a zucchini.
FOR THE BATTER
- 2 eggs
- 1 teaspoon salt
- 9 tablespoons flour
- 1/4 cup milk
FOR THE STUFFING
8-10 zucchini flowers
1 small fresh mozzarella cut into small cubes
In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**
Stuff the flower with approximately 3 cubes of mozzarella ( if you like to stuff with meat, 3 strips of prosciutto or some stuff with cheese and a anchovy). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!