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.

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

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.