Fried Anchovy-Stuffed Zucchini Blossoms

By á-7961

Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them. This recipe first appeared in our June/July issue along with Sophie Brickman's story "Feast for Life".

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

Servings 24
Preparation time 10mins
Cooking time 10mins
Adapted from saveur.com

Preparation

Step 1

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°. 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.