Recipe courtesy of Mario Batali
Fried Zucchini Flowers with Alici e Limone
Total:
30 min
Active:
15 min
Yield:
4 servings
Total:
30 min
Active:
15 min
Yield:
4 servings

Ingredients

  • 1 pound golden creamer potatoes, peeled and cut into 1/2-inch cubes
  • 12 zucchini flowers
  • 1 egg
  • 1/4 pound marinated anchovy fillets, rinsed, drained, and roughly chopped
  • 2 scallions, thinly sliced
  • 4 tablespoons extra-virgin olive oil, plus 2 tablespoons
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 lemon, cut into wedges

Directions

Boil potatoes in salted water for 10 minutes, until soft but not water-logged. Drain, allow to cool 10 minutes, and mash to a somewhat smooth consistency. Add the egg, anchovies, scallions, 4 tablespoons oil, lemon juice, thyme and salt and pepper, to taste.

Pick through open zucchini flowers to remove stamens and check for bugs. Using a small teaspoon, stuff each blossom with 2 teaspoons of the filling.

In a 10 to 12-inch non-stick saute pan, heat the olive oil until smoking. Place 4 flowers into the pan at a time and cook until golden brown on both sides. Season with salt and pepper.

Arrange 3 blossoms on each of 4 warmed dinner plates and serve immediately, with bruschetta drizzled with best-quality extra-virgin olive oil, and lemon wedges.

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