Fried Squash Blossoms With Salsa Verde

Name: Fried Squash Blossoms With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 fillets salted anchovy fillets, such as Ortiz Cantabrian, halved; 1 Tbsp baking powder; 118 milliliters cake flour (not self-rising); 4 servings Coarse salt; 118 milliliters all-purpose flour; 57 grams mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each); 4 servings Olive oil, for frying; 4 servings Ryan Hardys Salsa Verde, for serving; 118 milliliters Pellegrino sparkling water; 12 squash blossoms

Fried Squash Blossoms With Salsa Verde might be just the Mexican recipe you are searching for. This recipe serves 4. This side dish has 191 calories, 7g of protein, and 6g of fat per serving. It is a good option if you're following a pescatarian diet. A mixture of mozzarella di bufala, baking powder, squash blossoms, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Carefully peel back petals of squash blossoms.

Ingredients you will need

Squash Blossoms

Place one piece of mozzarella and half of an anchovy fillet in each. Twist blossom closed and dip in batter to fully coat.

Ingredients you will need

Anchovy Fillets

Mozzarella

Dip

Place squash blossoms in hot oil and fry until crispy.

Ingredients you will need

Squash Blossoms

Cooking Oil

Transfer to a paper towel-lined plate to drain and season with salt; serve immediately with salsa verde.

Ingredients you will need

Salsa Verde

Salt

Equipment you will use

Paper Towels

Equipment

Paper Towels

Ingredients

Servings:

6fillets

salted anchovy fillets, such as Ortiz Cantabrian, halved 1Tbsp

baking powder 118milliliters

cake flour (not self-rising)4servings

Coarse salt 118milliliters

all-purpose flour 57grams

mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each)4servings

Olive oil, for frying 4servings

Ryan Hardy's Salsa Verde, for serving 118milliliters

Pellegrino sparkling water 12

squash blossoms

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.