1log sliced fresh mozzarella cheeseat room temperature
1tablespoonchopped fresh basil leaves
Anchovies
8zucchini blossoms* see Chef's Note
Olive oilfor frying
Instructions
Instructions
In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
Stuff mozzarella cheese and anchovies into each blossom. Close the blossoms and gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown.
Allow the cooked blossoms to drain on paper towels.
Season with Sicilian sea salt
Notes
Chef's Note: Baby bell peppers can be used as an alternative for zucchini blossoms. Cut off the tops and remove the seeds. Fill with the cheese and dip the cut end in flour before dipping in the batter.