Ingredients
Scale
- vegetable oil for frying
- 20 zucchini blossoms
- 1 large mozzarella ball (cubed)
- 10 anchovies filets (packed in olive oil and halved)
- 2 cups all-purpose flour
- 1/2 to 2 cups of iced sparkling water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon baking powder
Instructions
- Cut the side of each blossom and stuff with one 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 large heavy pot and heat to 375 degrees F.
- In a large mixing bowl, add the flour, baking powder, 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.
- Fry the flowers in the hot oil for 1 minute on each side gently rolling them with the help of a spatula, until crisp and golden brown.
- Pull gently out of the oil and set them on a platter lined with paper towels, season with salt and pepper while they are still hot.
- Repeat the steps with the remaining zucchini flowers.
- Serve immediately.
- Category: Antipasto