Zucchini Blossoms with Burrata and Anchovies | James Beard Foundation
Pippa Calland's stuffs zucchini blossoms with salty anchovies and creamy burrata cheese before frying them to a crisp.
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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
- freshly ground black pepper
- 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
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