Stuffed and Fried Squash Blossoms
Credit: Maura McEvoy
(Fiori di Zucca Ripieni)
SERVES 6 – 8
Zucchini and other squash blossoms are fried all over
24 zucchini blossoms
3⁄4 lb. mozzarella
12 anchovy filets
4 eggs
1 cup flour
Freshly ground black pepper
Vegetable oil
Salt
1. Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.
2. Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.
3. Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 1/2" vegetable oil in a skillet over high heat until very hot.
great recipe; i love cooking squash blossoms. but i have a few suggestions.
i prefer a harder, more flavorful cheese to mozarella.
i also prefer a sea or grey salt, for additional flavor. you accomplish this with anchovies, but in their absence, a good salt does the trick nicely.
finally, check for bees; i've opened more than one to find a live bee inside.
here's my version of the recipe: http://tinyurl.com/63m9d5
happy cooking,
ben
great recipe; i love cooking squash blossoms. but i have a few suggestions.
i prefer a harder, more flavorful cheese to mozarella.
i also prefer a sea or grey salt, for additional flavor. you accomplish this with anchovies, but in their absence, a good salt does the trick nicely.
finally, check for bees; i've opened more than one to find a live bee inside.
here's my version of the recipe: http://tinyurl.com/63m9d5
happy cooking,
ben
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