Fried Zucchini Flowers with Alici e Limone (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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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