Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze

INGREDIENTS

Ponti Balsamic Vinegar of Modena Glaze
4 courgette flower
3 oz Mozzarella cheese
1 egg
Bread crumbs
Salt/pepper
Fried courgette flower with Ponti Balsamic Vinegar of Modena Glaze - Ponti

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PREPARATION

Open the courgette flower and remove the internal petiole.
Fill each flower with a few cubes of mozzarella.
Pass the stuffed flowers in the egg, then in the breadcrumbs and repeat the operation to create a double breading.
Fry in boiling oil (330 -360 °).
Salt on the surface and glaze with plenty of Ponti Balsamic Vinegar of Modena Glaze.

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