About 20 zucchini blossoms
a small jar of anchovies
and a thin batter made from:
about a cup of finely milled white flour (00)
about 2/3 cup of carbonated mineral water, very cold
One whole egg
One tablespoon olive oil
a pinch of salt
Beat all ingredients together and keep chilled.
The secret to light and fluffy fried blossoms is the carbonated, chilled water. Once you've blended the batter ingredients, keep that batter cold.
Remove the stems and all tough, green parts from the blossoms.
|Squash Blossom Appetizers by Chef Riccardo, 2015|