- 1 cup all-purpose flour
- 1 cup sparkling water
- â…“ cup (3 ounces) goat cheese, at room temperature
- 2 tablespoons (1 ounce) cream cheese, at roomÂ 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 Cookâ€™s Note), stamensÂ removed
- Vegetable oil, for frying
Delicate and beautiful zucchini blossoms make theirÂ appearance at farmerâ€™s markets in mid- to late summer. In Italy, the blossoms are stuffed with just about anythingÂ and prepared in a number of ways, from sautĂ©ed toÂ baked, or just served fresh in a salad.
- In a medium bowl, whisk together the flour, water, andÂ Âľ teaspoon salt until smooth. Set the batter aside.
- In a small bowl combine the goat cheese, cream cheese,Â heavy cream, basil, and scallion. Mix until smooth.
- Season with salt and pepper. Spoon 1Â˝ to 2 teaspoonsÂ filling into each blossom. Close the blossoms and gentlyÂ twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil toÂ fill the pan about a third of the way. Heat over mediumÂ heat until a deep-frying thermometer inserted in the oilÂ reaches 350Â°F. (If you donâ€™t have a thermometer, toss inÂ a cube of bread; it will brown in about 3 minutes and,Â when it does, the oil is ready.) Dip the stuffed zucchiniÂ blossoms in the batter and allow any excess to drip off.
- Fry for 1 to 2 minutes, turning occasionally, until goldenÂ brown. Drain the cooked blossoms on paper towels.
- Season with salt and serve warm.