Fried Squash Flowers (Rome)

Vegeterian

First, make a simple batter with 4-5 tbsps flour and enough cold water to make a thin paste, the consistancy of cream. Beat until smooth and leave for 1 hour.

Wash and dry about 1 1/2 pounds flowers. Trim off the stems and remove threads. 

Make a stuffing with 2-3 tbsps fresh breadcrumbs, 4 anchovy fillets, pounded, a tbsps of olive oil, 2-3 sprigs parsley, finely chopped and black pepper to taste.

Carefully open the petals of the flowers and put a little stuffing to each one. Close them up again. 

Heat a large pan of olive oil until smoking hot. Dip the flowers into the batter, then quickly deep fry in hot oil, a few at a time. As soon as they are golden, take them from the pan with a perforated spoon and drain on paper towels. Serve very hot. If the flowers are not stuffed, they should be sprinkled lightly with salt before serving.

Serves 6