Recipe: Zucchini Blossoms with Burrata and Anchovies
July 11, 2011
Even as vividly green batons of zucchini overtake the farmers’ market, we’re still fixating on ways to fry up their mustard–orange blossoms. For a Southern Italian take on these delicate fritters, Pippa Calland, who will soon open Villetta in Santa Monica, stuffs the flowers with white anchovies and burrata. Crispy, salty, and creamy, these bite-sized treats make an addictive party appetizer. Get the recipe here.