Zucchini Blossoms with Burrata and Anchovies

Pippa Calland

Villetta - Santa Monica

Pippa Calland's stuffs zucchini blossoms with salty anchovies and creamy burrata cheese before frying them to a crisp.


  • 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


In a large bowl, stir the yeast into the white wine until dissolved. Let rest for 5 minutes. In a separate bowl, beat together the egg and egg yolk; add the olive oil and mix. Slowly whisk the egg mixture into the dissolved yeast, then stir in the flour. Add the water and season with salt and pepper. Let rise for 2 hours in a warm spot.

In a heavy gauge sauce pot or countertop fryer, heat about 4 inches of grapeseed oil to 390ºF. Set up a cookie sheet with several layers of paper towels for draining.

While the oil is heating, slice open the buratta. Spread open the petals of a zucchini blossom, then place a pea-sized piece of the creamy burrata center and an anchovy third inside. Gently twist the petals shut. Repeat with the remaining blossoms. (You will likely have some burrata leftover. Save for another use.)

Add the sparkling water to the yeast batter and mix. When the oil is hot enough, dip the blossoms into the batter and swirl until completely coated. Working in small batches, place the blossoms in the hot oil. (Be careful because the oil may splatter.) Turn the blossoms while they are frying to make sure they cook evenly. Cook until just golden, about 5 minutes, then remove from the oil. (Make sure that the temperature of the oil returns to 390ºF before frying successive batches.)

Drain the blossoms on the prepared trays, blotting off any excess oil. Sprinkle with fleur de sel just before serving.


12 hors d’oeuvre