Stuffed with mozzarella and anchovies, these fried zucchini blossoms are an Italian specialty enjoyed during the summer season. Baby bell peppers make a good substitute when zucchini blossoms are not available.
1 cup all-purpose flour
1 1/4 cup sparkling water, cold
1 tsp. baking powder
8 zucchini blossoms
About 4 ounces mozzarella, fresh or regular
4 anchovies, cut in 1/2
Flour, for dredging
Vegetable oil, for frying
Lemon wedges, for serving
Batter Add flour, baking powder and salt to a bowl. Stir to combine. Whisk in cold sparkling water. Set aside.
Assembly Make a small slice into each blossom and carefully remove the stamen.
Cut mozzarella into 8 cubes or rectangles to fit inside the blossoms. Fill each blossom with a piece of mozzarella and half an anchovy. Twist the end of each blossom to secure the filling inside.
Add oil in deep fryer or pour enough oil into a deep skillet or Dutch oven to come about 2 to 3-inches up sides of pan. Heat oil to 350 degrees F. over medium heat.
Dredge each blossom in flour, shaking off excess. Dip in batter. Fry in oil until golden and crispy on both sides, about 2 to 3 minutes. Transfer to paper towel to drain. Serve with a squeeze of lemon.
Yield: 8 servings.