Fried Zucchini Blossoms
Marco Canora grew up in New York's Hudson Valley with a fantastic vegetable garden that produced an abundance of zucchini. "I'd pick the flowers," he says, "then my mother would stuff them with any combination of things and fry them up in a simple pastella [a classic Italian batter of flour and water]." Here Canora fills the blossoms with anchovies and mozzarella before cooking them until crispy.
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