- 8
- 8 mins
- 16 mins
Ingredients
- 1 1 1 cup all-purpose flour
- 1 1 1 cup sparkling water
- 3/4 3/4 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/3 1/3 1/3 cup (2 ounces) goat cheese, at room temperature
- 2 2 2 tablespoons (1 ounce) cream cheese, at room temperature
- 2 2 2 teaspoons heavy cream
- 1 1 1 tablespoon chopped fresh basil leaves
- 1 1 1 green onion, finely chopped
- Freshly ground black pepper
- 8 8 8 zucchini blossoms* see Cook's Note
- Vegetable oil, for frying
- Serving Serving Suggestion: serve with your favorite marinara sauce or vinaigrette
Preparation
Step 1
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.