It is squash blossom season at our local Italian market, Carmine’s Gourmet Market & La Trattoria. I found this recipe in Katie Parla’s Tasting Rome. It sounded like a divine marriage with the anchovies and the blossoms. Make this some time soon for some delicious rustic Italian bites and pair with a nice glass of Pinot Grigio wine.
Anchovy and Mozzarella Stuffed Squash Blossoms
Ingredients
FOR THE SQUASH BLOSSOMS
3 salted anchovies, cleaned, filleted, and halved lengthwise and crosswise
4 ounces mozzarella, cut into 12 equal pieces
12 squash blossoms, cleaned, dried, stamen removed, and stem trimmed to about 1 inch
Neutral oil, for frying
FOR THE BATTER
2 cups all-purpose flour
Pinch of sea salt
2⅔ cups sparkling ice water
“FOR THE SEASONAL FRUITS AND VEGETABLES
2 apples, peeled, cored, and cut into ½-inch wedges
2 cups cauliflower florets
2 cups romanesco florets
4 tender young artichokes (any kind), cleaned and cut into ½-inch wedges
Prepare
- First, make the squash blossoms: Place one piece of anchovy and one piece of mozzarella inside each squash blossom, taking care not to tear the petals. Set aside.
- Next, in a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350°F.
Make the batter: Fill a large bowl with ice water and rest a second medium bowl inside. Combine the flour, salt, and sparkling water in the medium bowl and whisk until smooth. To keep the batter as cold as possible between batches, replenish the ice in the large bowl below. - Then, working one at a time, hold the closed flower tips and dip the squash blossoms into the batter to coat thoroughly. Allow excess to drip off, taking care to ensure that the flower tips are battered shut. Lower the blossoms into the oil and fry in batches until lightly browned, 2 to 3 minutes, turning once to ensure even browning.
- Finally, rain on paper towels. Sprinkle with salt.
