Fried Anchovy-Stuffed Zucchini Blossoms

For this simple hors d’oeuvre, delicate zucchini flowers are filled with salty fish and batter-fried.
Fried Anchovy-Stuffed Zucchini Blossoms
Fried Anchovy-Stuffed Zucchini Blossoms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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