Fried Zucchini Blossoms

• 1 1/2 cups all-purpose flour
• Salt
• 2 tablespoons chopped sage
• 1 3/4 cups ice water
• 12 zucchini blossoms, stamens removed
• 1/2 pound fresh mozzarella, cut into twelve 1/2-inch-wide, 1 1/2-inch sticks
• 6 anchovy fillets, halved
• Pure olive oil, for frying

1. In a large bowl, combine the flour with a large pinch of salt and the sage.
2. Gradually whisk in the ice water until just blended.
3. Carefully open each zucchini blossom, place a piece of mozzarella and an anchovy half inside and twist tightly to close.
4. In a large saucepan, heat 1/2 inch of olive oil to 350.
5. Dip each stuffed blossom in the batter and allow the excess to drip back into the bowl.
6. Fry 3 blossoms at a time, turning once, until crisp and golden, about 2 minutes per side.
7. Drain on paper towels and season with salt.
8. Serve right away.

flour, salt, sage, water, zucchini, mozzarella, anchovy, olive oil

Taken from www.foodandwine.com/recipes/fried-zucchini-blossoms-marco-canora (may not work)