Fried Anchovy-Stuffed Zucchini Blossoms

By SAVEUR Editors

Published on May 29, 2014

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".

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 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


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.

How to Make Fried Anchovy-Stuffed Zucchini Blossoms

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