I love stopping by the farmers market to look for new ingredients. While I’ve had Stuffed Zucchini Blossoms at restaurants, I’ve never attempted it at home. This recipe is very straightforward, although a bit difficult to gracefully stuff the flowers – prep ahead of time if you are having company. Give this one a try – it’s the season for zucchini blossoms. Enjoy!
Stuffed Zucchini Blossoms
1 cup flour
1 cup sparkling water
1/3 cup goat cheese
2 tablespoons light cream cheese
2 teaspoons light cream
Vegetable oil, for frying
Whisk together the flour, water salt and pepper until smooth.
In a small bowl combine the goat cheese, cream cheese, cream and basil. Season with salt and pepper.
Spoon 1 teaspoon of filling into each blossom, gently twist the blossoms to seal.
In a large heavy-bottomed saucepan, heat the oil. Dip the stuffed blossoms into the batter and allow any access to drop off. When the oil reaches 350ºF, 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.
*Recipe adapted from Giada.
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