Name: Fried Anchovy-Stuffed Zucchini Blossoms
Yield: Makes 24
Cuisine: Italian
Ingredients: 24 zucchini blossoms, stamens discarded; Canola oil, for frying; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. baking powder; 1 12-oz. bottle lager-style beer or seltzer, chilled; 24 anchovies, drained; 1 cup flour

Preparation info

Makes
24

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

In Rome, the arrival of zucchini blossoms coincides with the arrival of summer, so do as the Romans do, and kick off the season with this signature antipasto. Light and airy, with a subtle squash flavor, the flowers deliver a delicate contrast to the salty anchovies in the filling.

Ingredients

Canola oil, for frying
24 anchovies, drained
24 zucchini blossoms, stamens discarded
1

Europe
Italy
Rome
Starter
Pescatarian
Mediterranean
Summer

Method

Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°F. 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 a batter forms. Working in batches and holding stems,

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Ingredients

Method

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