Fried Cheese-Stuffed Zucchini Blossoms
- 1 cup all-purpose flour
- 1 cup sparkling water
- Salt
- â…“ cup (3 ounces) goat cheese, at room temperature
- 2 tablespoons (1 ounce) cream cheese, at room temperature
- 2 teaspoons heavy cream
- 1 tablespoon chopped fresh basil leaves
- 1 scallion, white part only, finely chopped
- Freshly ground black pepper
- 8 zucchini blossoms (see Cook’s Note), stamens removed
- Vegetable oil, for frying
Instructions:
Delicate and beautiful zucchini blossoms make their appearance at farmer’s markets in mid- to late summer.
In Italy, the blossoms are stuffed with just about anything and prepared in a number of ways, from sautéed to baked, or just served fresh in a salad.
- In a medium bowl, whisk together the flour, water, and ¾ teaspoon salt until smooth. Set the batter aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and scallion. Mix until smooth.
- Season with salt and pepper. Spoon 1½ to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Dip the stuffed zucchini blossoms in the batter and allow any excess to drip off.
- Fry for 1 to 2 minutes, turning occasionally, until golden brown. Drain the cooked blossoms on paper towels.
- Season with salt and serve warm.