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Fried Squash Blossoms with Salsa Verde
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Put seasonal squash blossoms to good use with this crispy and flavorful dish from Montagna at the Little Nell chef Ryan Hardy.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 1 tablespoon baking powder
- Coarse salt
- 1/2 cup Pellegrino sparkling water
- 12 squash blossoms
- 2 to 4 ounces mozzarella di bufala, cut into 12 equal pieces (about 1 1/2-by-1/2-inch each)
- 6 salted anchovy fillets, such as Ortiz Cantabrian, halved
- Olive oil, for frying
- Ryan Hardy's Salsa Verde, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164 % Daily Value *
- Total Fat: 3 g 3.93%
- Saturated Fat: 1 g 2.7%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 416 mg 17.32%
- Calcium: 79 mg 7.87%
- Potassium: 35 mg 0.99%
- Magnesium: 0 mg 0%
- Iron: 2 mg 10.94%
- Zinc: 0 mg 0%
- Total Carbohydrate: 32 g %
- Dietary Fiber: 1 g 3.84%
- Sugar: 2 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
