Fried Cheese-Stuffed Zucchini Blossoms
- Level: Intermediate
- Yield: 8 blossoms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 234
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 12
- Sodium
- 220
- Total: 16 min
- Prep: 8 min
- Cook: 8 min
Ingredients
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) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying
Directions
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. 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 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.
Cook’s Note
Serving Suggestion: serve with your favorite marinara sauce or vinaigrette. Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter. .