FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS image

Yield 3-4 servings

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) fresh whole-milk ricotta
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms, pistils removed
Vegetable oil (or Grapeseed oil, which is preferable), for frying

Steps:

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. In a small bowl combine the goat cheese, ricotta, heavy cream, basil and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 11/2 to 2 teaspoons filling into each blossom. Close gently and 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 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels. Season with salt and serve with your favorite marinara sauce or vinaigrette.