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Fried Squash Blossoms With Salsa Verde

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Martha Stewart
Related tags
snacks low fat nut free labor day latin mexican
Nutrition per serving    (USDA % daily values)
CAL
900
FAT
78%
CHOL
22%
SOD
98%

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Ingredients for 4 servings

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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