zucchini blossoms with scamorza

fiori di zucca alla scamorza

6 as an appetizer

Don't  be afraid of the anchovy stuffed inside the blossom along with the cheese; it adds a deep, savory flavor.


Special equipment: a deep-fry thermometer 


In a large bowl, stir together egg yolk, flour and generous pinch salt. Add wine by the 1/4  cupful, stirring between additions to fully incorporate.

In a dry, clean bowl, whisk egg white to soft peaks then gently but thoroughly fold into flour mixture. Let batter rest for 20 minutes. 

Fill each blossom with 2 cubes of cheese and 1 or 2 pieces anchovy, gently pressing petals to enclose filling.

In a deep skillet, heat 1 inch oil to 360°. Holding petals closed and working quickly in batches of 4, dip the blossoms, one at a time, in batter, coating blossoms completely and letting excess batter drip off. Fry coated blossoms in the oil, turning with a slotted spoon, until golden and crisp, about 2 minutes (adjust heat as necessary to keep oil around 360°). Using slotted spoon, transfer fried blossoms to paper towels to drain; sprinkle with salt. Let cool slightly before serving. Serve warm.