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Stuffed and Fried Zucchini Flowers
(recipe, Cathy Whims)
If you don't grow zucchini, look for zucchini flowers at your local farmers' market.
- 1 cup all-purpose flour
- Pinch of salt
- 1 egg, separated
- ⅓ cup dry white wine
- 2 Tbsp. extra-virgin olive oil
- ⅔ cup warm water
- 6 anchovies, packed in salt (see Note)
- 12 zucchini flowers
- 4 oz. mozzarella cheese, cut into sticks
- Olive or vegetable oil for deep-frying
- Place the flour and the pinch of salt in a small bowl. Add the egg yolk, white wine, olive oil, and warm water, and stir with a whisk to blend well. Cover with plastic wrap and let the batter rest one hour.
- Beat the egg white in a clean bowl until soft mounds form. Fold it into the batter.
- Soak the anchovies in water for 10 minutes, then rinse and fillet them.
- Remove the stamen carefully from each zucchini flower and discard. Place a stick of mozzarella and half an anchovy fillet inside each flower.
- Pour the oil to a depth of 1 inch in a deep sauté pan and heat to 360 degrees.
- Carefully dip the flowers in the batter, then fry them in the hot oil until golden brown. Remove with a slotted spoon and place on paper towels. Sprinkle with salt and serve immediately.
If you can't find salted anchovies, substitute a good-quality anchovy in olive oil, such as the Scalia brand.
Culinate editor's note: For a different filling, try small spooonfuls of ricotta instead of the mozzarella sticks. Skip the anchovies and add sautéed garlic, minced chives, salt, and pepper to the ricotta instead.