Stuffed pumpkin flowers are an irresistible and tasty appetizer that has been popular all over Italy. For example, in Liguria they are baked and stuffed with potatoes and zucchini.In contrast, Roman cuisines prefer to fry and stuff them with mozzarella and anchovy fillets.
Today weâ€™ve created our own version, where the pumpkin flowers are filled with burrata and dried tomatoes!
The flowers are deprived of the pistil, then filled with a slice of fresh burrata and delicious dried tomatoes before being dipped into the batter.
To obtain a compact and crispy fry, frozen sparkling water is added together with ice cubes, because the flour binds more quickly and effectively.
All that remains is to start preparing this tasty appetizer of courgette flowers filled with burrata and dried tomatoes!
Ingredients for Pumpkin Flowers:
Big Pumpkin Flowers: 8
Burrata: 70 g
Dried Tomatoes: 4
Fine Salt: To Taste
Ingredients for Pastella:
Iced Carbonated Water: 150 ml
Flour: 100 g
Ice: 4 Cubes
Egg Yolk: 1
Fine Salt: To Taste
Flour: 00 to Infarin
Peanut Oil: To Taste
To make pumpkin flowers stuffed with burrata and dried tomatoes, start by cleaning the pumpkin flowers. Carefully wash the flowers by soaking them in a bowl of cold water. Then drain and transfer them to a dry kitchen towel. Once they are dried, remove the stem (you can leave it in if you prefer), and gently open the flower to locate the internal pistil.
Move onto removing the pistil from each flower. Then cut the sun-dried tomatoes in half (if you use oil, drain and pat them dry with a paper towel to remove the excess oil before using them for the preparation), and decrease the amount of burrata you will use for the filling.
Start stuffing your pumpkin flowers by gently opening them and inserting a slice of burrata and dried tomatoes. Then gently take the leaves with your fingers to close the flowers. Operate a light twist of the leaves by wrapping them on if the stuffing is not coming out and keep your stuffed pumpkin flowers aside. Meanwhile, prepare the batter: pour the egg yolk into a bowl and add the flour. Then pour the frozen sparkling water.
Finally, add the ice cubes that together with the cold water will serve to bind the flour more quickly and effectively. Mix the ingredients well with a whisk to obtain a fairly liquid and lump-free batter. Before using the batter, make sure that bubbles have been created on the surface. In a large saucepan, heat the oil until it reaches 170-180 °, while in a bowl, put enough flour to flour the flowers. Then pass the first in flour, then dip them one by one in batter and drain them in excess oil before pouring them into the oil.
Dip the courgette flowers in the oil pan at 170-180 ° 1 or 2 at a time so as not to excessively lower the oil temperature; fry them for a few minutes until they are golden and crunchy; then drain them with a slotted spoon when they are golden. Transfer them to a tray covered with absorbent paper, add salt to taste and serve very hot!
The courgette flowers filled with burrata and dried tomatoes should be enjoyed fresh. You can keep them in the refrigerator for up to 1 day.
Freezing is not recommended.