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flour sparkling water salt goat cheese cream cheese heavy cream fresh basil scallion freshly ground black pepper zucchini vegetable oil
Viewed: 87 - Published at: 6 years agoIngredients
- 1 cup all-purpose flour
- 1 cup sparkling water
- Salt
- 1/3 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 Cooks Note), stamens removed
- Vegetable oil, for frying
Method
- In a medium bowl, whisk together the flour, water, and 3/4 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 1 1/2 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 350F.
- (If you dont 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.
