batter stand 10 minutes. If necessary, thin batter with enough remaining seltzer to reach consistency of crepe batter.
Stuff each blossom with 1 mozzarella stick and 1 anchovy fillet, pressing ends of blossoms closed.
In a deep heavy skillet heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working quickly in batches, dip blossoms in batter, coating each completely, and fry in hot oil, turning, 1 1/2 to 2 minutes, or until golden and crisp. With a slotted spoon transfer blossoms as fried to paper towels to drain. (Make sure oil returns to 375 degrees before adding each new batch.)
Sprinkle blossoms with salt to taste and serve warm.
Recipe courtesy of Gourmet Magazine