Basil-Stuffed Zucchini Blossoms
makes 2 dozen
Delicate, perishable zucchini blossoms are one of summer’s nicest treats. Here, they provide an attractive vessel for a classic trio of Italian flavors: mozzarella, fresh basil and piquant anchovies.
Read more about this recipe in Big Night In by Domenica Marchetti.
1 cup flour
1 cup sparkling spring water, such as San Pellegrino
1 egg, lightly beaten
1/2 teaspoon kosher or sea salt, plus an additional sprinkle at serving time
24 zucchini blossoms, preferably with about 1 inch of stem attached
1 (8-ounce) ball fresh mozzarella, cut into 24 (1 inch by 1/2 inch) pieces
24 large fresh basil leaves, plus a sprig for garnish
8 anchovy fillets, preferably in salsa piccante, cut crosswise into thirds, to make 24 small pieces
Vegetable or olive oil for frying
prep: 40 minutes
total: 40 minutes
medium bowl
medium skillet
thermometer
slotted spoon
towel lined platter or paper bag
1. In a medium-size bowl, whisk together the flour, sparkling water, egg and salt to make a smooth batter about the consistency of heavy cream. Add a little more sparkling water if the batter seems too thick. Set aside.
2. Gently rinse the zucchini blossoms and pat them dry with a paper towel. Gently pry them open and remove the pistil from the center of the blossom by pinching it with your fingertips (this step is optional; I usually leave it in).
3. Carefully stuff each blossom with a piece of mozzarella cheese, a basil leaf, and a small piece of anchovy. Gently twist the tops of the blossoms to close them.
4. Pour enough oil into a medium-sized skillet or sauté pan to reach a depth of 1/2 to 3/4 inch. Place the skillet over medium-high heat and heat it to 375F. To test, drop a small amount of batter into the hot oil. It should float to the surface, sizzle, and quickly turn golden.
5. Holding a zucchini blossom by the stem, gently dip it into the batter. Transfer the blossom to the hot oil, and then repeat with 3 more blossoms. Do not crowd the skillet or the blossoms will not fry properly. Fry the blossoms for about 2 minutes on one side, and then turn them using a fork or a slotted spoon. Fry them another 2 minutes, or just until they are golden.
6. Remove the blossoms with a slotted spoon and drain them on a paper-towel-lined platter or on a large brown paper bag placed near the stove. Continue frying the blossoms until you have used them all. To serve, arrange the warm zucchini blossoms on a decorative platter, sprinkle a little salt over them and garnish with a sprig of basil.
