For 4 people – Difficulty: MEDIUM – 40 minutes


20 pumpkin flowers

200 g Provolone Valpadana PDO mild

10 anchovies

Sunflower oil for frying

For the batter

125 g flour

2 eggs

200 g light beer

2 tablespoons of extra virgin olive oil

Fine salt to taste

Pepper to taste


Gently clean the squash blossoms from the stem and inner pistil without breaking them.

Cut the mild Provolone Valpadana PDO into sticks and cut the anchovies in half.

Fill the flowers with the Provolone and anchovies, slightly curling the tip of the flower to prevent the filling from escaping.

Prepare the batter by starting by putting the flour in a bowl together with the two eggs, begin to whisk everything by pouring in the beer to prevent lumps from forming.

Add the oil, salt and pepper.

Dip the flowers in the batter, taking care not to let them open.

In a fairly large pan, bring the sunflower oil to 180°, then dip no more than 3 flowers at a time, to prevent the oil from getting too low in temperature and the frying will not be crispy.