Classic Zucchini Blossoms
Wow your dinner guests with these crispy, salty surprises.
Ingredients
- 20 Zucchini blossoms
- 1 Large mozzarella, ball cut in 1/2" cubes
- 10 Anchovies fillets packed in olive oil and halved
- 2 cups All-purpose flour
- 1/2 cup Iced sparkling water
- 1 tsp Salt
- 1/2 tsp White pepper
- 1/2 tbsp Baking powder
Instructions
- Gently open each flower and remove the central stamen/pistil which can be bitter. With sharp kitchen shears cut down the side of each blossom to a half inch before the stem begins, peel back flower and stuff with one ½ inch cube of mozzarella and a piece of anchovy. Place on a large platter and set aside.
- Pour 3 inches of oil in a large wok or straight-sided heavy pot and put on medium heat (looking to heat to 375 degrees).
- In a large mixing bowl, add the flour, baking powder, and sparkling water and mix until the batter is the consistency of heavy cream.
- Dip 2 zucchini flowers at a time in the batter to coat completely, and let the excess batter drip off. Gently fry the flowers (2 at a time) in the hot oil for 1 minute on each side, gently rolling them with the help of tongs, until crisp and golden brown. Pull gently out of the oil, set them on a cooling rack lined with paper towels to drain. Season with a dusting of salt while they are still hot.Repeat the steps with the remaining zucchini flowers. Serve immediately.
Notes
Resist the urge to crowd your flowers while frying as they will take longer to cook and absorb more oil.
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