Fried Squash Blossoms with Salsa Verde recipes

Fried Squash Blossoms with Salsa Verde recipes
10 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
  • salsa verde
Nutrition
343
17% daily value
4 servings
                                       
                                           
     

Fat

24% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

15% 45

Carbs (net)

- 45

Fiber

3% 1

Sugars

- 17

Sugars, added

- 0

Protein

11% 5

Cholesterol

2% 5

Sodium

21% 497

Calcium

28% 285

Magnesium

4% 16

Potassium

2% 79

Iron

15% 3

Zinc

3% 0

Phosphorus

56% 392

Vitamin A

1% 7

Vitamin C

2% 2

Thiamin (B1)

24% 0

Riboflavin (B2)

14% 0

Niacin (B3)

21% 3

Vitamin B6

2% 0

Folate equivalent (total)

25% 98

Folate (food)

- 17

Folic acid

- 48

Vitamin B12

2% 0

Vitamin D

1% 0

Vitamin E

16% 2

Vitamin K

8% 10
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