How to Make: Stuffed Fried Zucchini Blossoms by Chef Luca 

Step-by-step instructions on how to make delicious homemade Fiori di Zucca Ripieni (Stuffed Fried Zucchini Blossoms) by top Chicago chef, Luca Corazzina, Executive Chef of 312 Chicago restaurant.
Fiori di Zucca Ripieni: Stuffed Fried Zucchini Blossoms
(serving size: two people)
Ingredients:
■ 1 cup Vegetable Oil (for frying)
■ 1 whole egg
■ ¼ cup all purpose flour
■ 1 pinch salt
■ 1 pinch black pepper
■ 2 tablespoons beer
■ 1 tablespoon milk
■ 12 zucchini blossoms (stamens removed)
■ 12 pieces of fresh mozzarella (1inch squares)
■ 12 pieces of anchovies (1 inch squares)
In a large pot, heat about 2" vegetable oil over heat until a deep-fry thermometer reads 350*. Combine flour, salt, pepper in a medium bowl, then whisk in beer until smooth. Finally add the milk. Stir well and set aside. Meanwhile start stuffing each individual zucchini blossom with one piece of the mozzarella and one piece of anchovies. Next start dipping each in the batter and cook right away in the oil. Cook for a few seconds on both sides until golden brown. You can serve with salad of your choice. Buon Appetito!
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