We met a few friends at PSU farmers market today and picked up some zucchini blossoms. When we got home, I made a quick batter and a goat cheese and breadcrumb filling and fried them off. What a treat this time of year!
If you are lucky enough to spot some zucchini blossoms at your local farmers market, don't be afraid to snap them up. Below is a recipe that I modified to what I had on hand, substituting goat cheese for ricotta and making a few other tweaks.
Fried Zucchini Blossoms Stuffed with Garlic Chive Chevre
note: You must use the blossoms the same day that you purchase them, otherwise they will continue to wilt until the petals stick together and you cannot open the flower to remove the pistil.
For the batter:
1/2 cup cornstarch
1 teaspoon baking powder
a few turns of pepper
1/4 cup flour
1/2 teaspoon Kosher salt
1/2 cup water
For the filling:
1/4 cup goat cheese (we used Dee Creek Farm garlic chive chevre)
1 tbsp mayonnaise
1 tbsp bread crumbs (we used an Italian blend)
10 to 15 squash blossoms
Vegetable oil
Salt & Pepper to taste
1. Stir together all of the ingredients for the batter first and leave in refrigerator to chill while you prepare filling.
2. Stir all of the ingredients for the filling together and set aside.
3. Carefully open the petals of the zucchini blossom and remove the pistil inside. Fill blossom with a tablespoon or so (depending on the size of your flower) of the filling. Gently twist the tips of the petals together and repeat with each zucchini blossom.
4. Heat up about an inch or so of oil in a skillet. When the oil bubbles furiously at the addition of a sprinkle of flour, you are ready to add the stuffed blossoms.
5. Dip the blossoms in the batter to completely submerge and then gently drop into oil. Flip after a minute or until one side is golden. When both sides are golden in color, transfer blossoms to a paper towel lined plate. Season with sea salt and serve immediately.
[1-2. c. lynn]
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