Fried Anchovy-Stuffed Zucchini Blossoms
By á-77017
For this simple hors d’oeuvre, delicate zucchini flowers are filled with salty fish and batter-fried.
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Ingredients
- Canola oil, for frying
- 24 canned anchovy fillets
- 24 zucchini blossoms, stamens discarded
- 1 cup flour
- 2 tbsp baking powder
- Kosher salt and freshly ground black pepper, to taste
- 1 12-oz bottle lager-style beer or seltzer, chilled
Details
Preparation
Step 1
Heat 2” oil in a 6-qt saucepan until a deep-fry thermometer reads 375 degrees. Place 1 anchovy fillet in each blossom and roll lengthwise to encase fillet. Whisk flour, baking powder, salt and pepper in a bowl; whisk in beer until batter forms. Working in batches and holding stems, dip blossoms in batter; fry until golden and crisp, 1-2 minutes. Drain on paper towels; season with salt.
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