Stuffed and Fried Squash Blossoms

Name: Stuffed and Fried Squash Blossoms
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 24 zucchini blossoms; 3 ⁄ 4 lb. mozzarella; 12 anchovy filets; 4 eggs; 1 cup flour; Freshly ground black pepper; Vegetable oil; Salt

Serves
serves 6-8

MAURA MCEVOY

(Fiori di Zucca Ripieni)

Zucchini and other squash blossoms are fried all over Italy—stuffed or not—but this recipe came from a restaurant in Castel Gandolfo, near Rome.

Ingredients

24 zucchini blossoms
³⁄₄ lb. mozzarella
12 anchovy filets
4 eggs
1 cup flour
Freshly ground black pepper
Vegetable oil
Salt

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Instructions

Step 1

Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.

Step 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.

Step 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.

Step 4

Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.