Fried stuffed zucchini blossoms
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Chilled seltzer or club soda; - (to 1 1/8 cups) |
| 16 | Zucchini blossoms; pistils removed | |
| If desired | ||
| 16 | Mozzarella sticks; 2\" by 1/2\" by 1/4\", | |
| ; - (abt 4 oz total) | ||
| 16 | Flat anchovy fillets -; (from a 2 oz can), | |
| ; drained, patted dry | ||
| Vegetable oil; for deep-frying | ||
Directions
In a bowl whisk together flour and salt. Whisk in 1 cup seltzer, whisking until smooth, and let batter stand 10 minutes. If necessary, thin batter with enough remaining seltzer to reach consistency of crepe batter. Stuff each blossom with 1 mozzarella stick and 1 anchovy fillet, pressing ends of blossoms closed. In a deep heavy skillet heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working quickly in batches, dip blossoms in batter, coating each completely, and fry in hot oil, turning, 1½ to 2 minutes, or until golden and crisp. With a slotted spoon transfer blossoms as fried to paper towels to drain. (Make sure oil returns to 375 degrees before adding each new batch.) Sprinkle blossoms with salt to taste and serve warm. This recipe yields 16 fried zucchini blossoms.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8677) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...
03-23-1999
Recipe by: Sara Moulton
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