Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a large bowl, combine the flour with a large pinch of salt and the sage. Gradually whisk in the ice water until just blended.

Step 2    

Carefully open each zucchini blossom, place a piece of mozzarella and an anchovy half inside and twist tightly to close.

Step 3    

In a large saucepan, heat 1/2 inch of olive oil to 350°. Dip each stuffed blossom in the batter and allow the excess to drip back into the bowl. Fry 3 blossoms at a time, turning once, until crisp and golden, about 2 minutes per side. Drain on paper towels and season with salt. Serve right away.

Make Ahead

The batter can be refrigerated for up to 2 hours. Stir the batter well before using.

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