Cheese Stuffed Zucchini Blossoms Recipe

"I can't say, that I would make these for a week night dinner; but, for entertaining ... these are just beautiful, as well as delicious. A bit different, but until you have had one - you don't know what you have been missing. Now, most summer farmers markets carry them. Also, Whole Foods or similar 'Health Food' stores usually have them as well. However, they can be seasonal, depending on where you live. They are not very expensive; and, honestly, pretty easy to prepare. I like to serve 1 per person along side a lightly dressed arugula salad as a starter course; or, you can also serve them with a fresh tomato salsa or sauce - both are delicious. A fellow chef/friend of mine, serves this with a cucumber salsa; which I admit is also delicious. So, you can get really creative. This is my take, using a combinations of a couple of recipes."

Step by Step Method

Step 1

Batter ... In a bowl, add the the flour, wine, water, and salt; and mix until smooth. Set to the side and let it rest a good 15 minutes.

Step 2

Filling ... In another bowl, combine the goat cheese, ricotta, cream cheese, heavy cream, basil, mint, lemon zest and juice, scallions, and mix until smooth. Season with salt and pepper to taste. Make sure it comes to room temperature.

Step 3

Filling ... Add the cheese mixture to a small ziploc bag and cut one of the corners off. Open up the end of the flower, and pipe in the filling. Then, pull the flower back around the filling. Do NOT over fill (about 2-3 teaspoons or less, per blossom - it depends on the size). You want the flower to completely encase the filling. Twist the ends of the flower to seal in the filling.

Step 4

Fry ... I use my deep cast iron skillet, but you can also use a deep fryer - It is all up to you. I add the oil about 1 1/2", and bring to high heat, 350 degrees. And, I do suggest using a thermometer for this. Too low, and you will end up with a soggy batter; too high, and it will be burnt. This is important. Dip the blossoms into the batter, and let the excess drip off. Add to the oil and cook just a couple of minutes. Making sure to turn it often to get all the sides golden brown. They don't take long, so keep an eye on them. Then, transfer to a plate lined with a paper towel, and season with kosher salt.

Step 5

Serve ... These are best served warmed. Delicious and decadent. ENJOY! As mentioned, these can be a appetizer, starter salad or course; or, even a side dish. They are really delicious!