Squash Blossoms

One of the best most intriguing foods that I've ever experienced is fried squash blossoms. They are fresh and wonderful and so rare that there are very few people that have ever tried them....much less know how to cook them! My precious Chef Anna is one of those rare few!

Fried Squash Blossoms

Pick the blossoms first thing in the morning. Typical blossoms used are zucchini but you can use pumpkin blossoms as well.Pick the male blossoms without the fruit if possible. Use only opened blossoms, washed the inside of the flower gently and then pull the stamen out and the sticky petals from the outside of the flower at the base near the stem. Drain on a paper towel. Place in the refrigerator at this point if your not going to use them right away. Place an 8th of an inch of anchovies into the center and then 1/2" cube of mozzarella.  Alter the cheese size depending on the size of the flower.

The batter ingredients are as follows:
1 cup water
1 egg, beaten
1 heaping cup flour
A generous amount of salt

Whisk the batter until smooth and let the batter rest for at least 1/2 hour. While holding the base of the blossom gently twist the top so as to close. Dip the flower into the batter still holding the base and place on a cookie sheet lined with parchment paper. Drain. Sprinkle with salt. Fry in EVOO until brown. The oil will pop if there's any water on the blossom at all so be careful! Eat immediately!!