Fried Zucchini Flowers With Alici E Limone
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

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 of the 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 remaining 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. 5 This recipe yields 4 servings.

About


For fried zucchini flowers stuffed with mozzarella and anchovies, see post from Memorie di Angelina.