Stuffed Zucchini Flowers

By Scout0421

Ingredients

• 8 ounces fresh mozzarella, cut into 24 pieces
• 2 garlic cloves, minced or pressed through a garlic press
• ¼ teaspoon crushed red pepper
• 2 teaspoons extra virgin olive oil
• salt and freshly ground black pepper
• 2 cups (9.6 ounces) all-purpose flour
• ½ – 1 cup water
• 2 quarts vegetable oil for deep-frying
• 24 zucchini flowers (about 1 pound), washed and dried

Details

Adapted from crumblycookie.net

Preparation

Step 1

1. In a medium bowl, combine the cheese, garlic, crushed red pepper, olive oil, and a healthy pinch of both salt and pepper. Set aside.

2. In another medium bowl, whisk together the flour and enough water to form a thin, smooth batter with the thickness of heavy cream.

3. In large pot, heat the vegetable oil to 375 degrees. While the oil heats, use a finger to pry open each flower; stuff a piece of mozzarella inside, then twist the petals together to close the flower around the cheese.

4. Dip the blossoms in the batter; let excess batter drip off, then place the blossoms in the hot oil. Fry until golden brown on both sides, 4-5 minutes. Fry only 4-6 blossoms at a time, carefully monitoring the oil temperature so it remains between 350 and 375 degrees. Drain the fried blossoms on a paper towel-lined plate. Salt lightly and serve immediately.