Ingredients
6 ounces buffalo mozzarella
12 squash blossoms
6 salt-cured anchovies, rinsed and torn in half
1 cup cake flour (not self-rising)
1/4 cup plus 2 tablespoons cornstarch
1 tablespoon baking powder
Coarse salt
1 cup sparkling water, plus more if needed
3 cups olive oil
Preparation
Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.
Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.
Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.
