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Himal Farm - A Traditional Italian Farm from Nepal
(Last modified: 20 November 2018)
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Our Recipies
Pumpkin flowers with Mozzarella & Anchovies
  Ingredients for 4 servings:
  - 16 Pumpkin flowers
  - 200g Fiordilatte
  - 8 Anchovy fillets
  - 100g Wheat flour
  - Beer (cold)
  - Salt
  - Sunflower oil for frying
Wash, dry and remove the pumpkin flowers stems and pistils very gently.
Prepare the batter: pour the sifted flour into a bowl. Add the cold beer slowly, mix avoiding the formation of lumps.
Once you have a fluid and thick batter, add a pinch of salt.
Cut the mozzarella into sticks: keep aside in a colander.
Cut the anchovy fillets and get 16 pieces, one for each flower.
Pour a large amount of seed oil into a pan: turn the heat on and heat it up.
While the oil is heated, stuffed the pumpkin flowers by introducing in each of them a piece of mozzarella and one of anchovy.
Now pass them in the batter covering them well.
Fry them for 3-4 minutes per side, until they have reached a uniform browning.
Drain them on a tray covered with absorbent kitchen paper to absorb excess grease. Serve hot.
Pumpkin flowers with Mozzarella and Anchovies