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. My favorite is and always has been stuffed and fried—and served with a side of marinara sauce.
Recipe information
Yield
makes 8 blossoms; 4 servings
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the flour, water, and 3/4 teaspoon salt until smooth. Set the batter aside.
Step 2
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.
Step 3
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.
Step 4
Season with salt and serve warm.
