zucchini blossoms with scamorza
fiori di zucca alla scamorza
TOTAL TIME: 50 minutes
MAKES: 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.
- 1 large egg, separated
- 1/2 cup plus 2 tablespoons unbleached all-purpose flour
- Fine sea salt
- 1 cup dry white wine
- 30 large zucchini blossoms, stems and pistils removed
- 2 ounces scamorza cheese, cut into 60 (1/4 -inch) cubes
- 6 flat anchovy fillets, cut into 1/8-inch pieces
- Olive oil for frying
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.
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