As promised in our weekly dining newsletter, we bring you the recipe for Squash Blossoms With Buffalo Mozzarella & Anchovies from Riccardo Buitoni, the chef at the recently opened Emporio and the Aurora restaurants.
Squash Blossoms with Buffalo Mozzarella & Anchovies
16 fresh squash blossoms, inside stem removed
7 oz buffalo mozzarella, patted dry
10 anchovies fillets, patted dry
2 tbsp grated Parmesan cheese
salt & pepper, to taste
For the batter:
1 cup all-purpose flour
3/4 cup cornstarch
3 cups chilled seltzer water
1L of canola oil
1L of olive oil
Chop the anchovies and toss with the mozzarella, Parmesan, salt and pepper. Fill each squash blossom with a teaspoon of the mozzarella mix, and twist the end of each flower. Set these aside in the refrigerator.
In a mixing bowl, combine the cornstarch and flour. Slowly add the chilled seltzer water, and mix until smooth.
Heat up the oil in a heavy-bottomed pan and monitor with a thermometer. Be careful that the oil only reaches halfway up the side of the pan. When the oil reaches 325 degrees, dip each flower into the batter and fry it in the oil until crispy, about 3-4 minutes per blossom. Don’t overcrowd the pan.
Rest the blossoms over paper for a couple of minutes to drain the oil. Serve warm with a wedge of lemon and fine herb salad.