Fried Squash Blossoms with Salsa Verde
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
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