Zucchini Blossoms with Burrata and Anchovies | James Beard Foundation

Ingredients

• 1 tablespoon fresh yeast
• 1/4 cup dry white wine at room temperature
• 1 whole egg
• 1 egg yolk
• 2 tablespoons extra virgin olive oil
• 1 2/3 cups all-purpose flour, sifted
• 1/2 cup warm water
• Sea salt and freshly ground black pepper to taste
• Grape-seed oil for frying
• 1 dozen large zucchini blossoms, stamens removed
• 1 small piece burrata, chilled
• 4 white anchovies, cut into thirds
• 3/4 cup sparkling water
• Fleur de sel