Fried Zucchini Flowers with Alici e Limone

• 1 pound golden creamer potatoes, peeled and cut into 1/2-inch cubes
• 12 zucchini flowers
• 1 egg
• 1/4 pound marinated anchovy fillets, rinsed, drained, and roughly chopped
• 2 scallions, thinly sliced
• 4 tablespoons extra-virgin olive oil, plus 2 tablespoons
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• 1 lemon, cut into wedges

1. Boil potatoes in salted water for 10 minutes, until soft but not water-logged.
2. Drain, allow to cool 10 minutes, and mash to a somewhat smooth consistency.
3. Add the egg, anchovies, scallions, 4 tablespoons oil, lemon juice, thyme and salt and pepper, to taste.
4. Pick through open zucchini flowers to remove stamens and check for bugs.
5. Using a small teaspoon, stuff each blossom with 2 teaspoons of the filling.
6. In a 10 to 12-inch non-stick saute pan, heat the olive oil until smoking.
7. Place 4 flowers into the pan at a time and cook until golden brown on both sides.
8. Season with salt and pepper.
9. Arrange 3 blossoms on each of 4 warmed dinner plates and serve immediately, with bruschetta drizzled with best-quality extra-virgin olive oil, and lemon wedges.

golden creamer potatoes, zucchini, egg, anchovy, scallions, extravirgin olive oil, freshly squeezed lemon juice, thyme, salt, lemon

Taken from www.foodnetwork.com/recipes/mario-batali/fried-zucchini-flowers-with-alici-e-limone-recipe.html (may not work)