Fried Squash Blossoms with Salsa Verde
Put seasonal squash blossoms to good use with this crispy and flavorful dish from Montagna at the Little Nell chef Ryan Hardy.
- 1/2 cup all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 1 tablespoon baking powder
- Coarse salt
- 1/2 cup Pellegrino sparkling water
- 12 squash blossoms
- 2 to 4 ounces mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each)
- 6 salted anchovy fillets, such as Ortiz Cantabrian, halved
- Olive oil, for frying
- Ryan Hardy's Salsa Verde, for serving
In a medium bowl, whisk together both flours, baking powder, 1 teaspoon salt, and Pellegrino, adding more Pellegrino as necessary so that batter is a thin consistency. Transfer to refrigerator and keep cold until ready to use.
Fill a Dutch oven 2 inches high with olive oil. Heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer.
Carefully peel back petals of squash blossoms. Place one piece of mozzarella and half of an anchovy fillet in each. Twist blossom closed and dip in batter to fully coat. Place squash blossoms in hot oil and fry until crispy. Transfer to a paper towel-lined plate to drain and season with salt; serve immediately with salsa verde.