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What’s that song?
“Summertime
And the livin’ is easy
Fish are jumpin’
And the cotton is high”?
Yes, It’s summertime, sun is shining and zucchinis are blooming. Not all of them were meant to become a zucchini. Only female flowers produce fruits. All parts of zucchini are absolutely edible. Some people remove pestle from the male flower before eating, I see no reason. Have done that and it does not taste any different, so I just skip that step. It pairs amazingly with a crisp glass of white wine like Sauvignon Blanc or Pinot Grigio. The batter is very light and crispy. I hope you’re gonna enjoy as much as we do!
Goat Cheese Stuffed Zucchini Blossoms
Course: Appetizers, Recipes4
servings15
minutes10
minutesIngredients
10-12 fresh zucchini blossoms
- For the stuffing
6 oz honey-fig goat cheese
A handful of fresh mint leaves
1/2 mild red chili, minced
1 tbsp lemon zest
1/2 tsp sea salt
1 tsp gochugaru peppers
1/2 tsp dried mint
1 tbsp half & half/milk/cream, if needed
- For the batter
1/2 cup of corn flour
1/2 cup of all purpose flour
1 egg
3/4 cup of ice cold water
1 tsp. of fine sea salt
1 tsp. of baking powder
1 tsp. of baking soda
- For frying
~ 1 quart or 1 L Flavorless vegetable oil
Let’s make it
- Put all stuffing ingredients into a food processor and process until roughly smooth. It does not have to be super smooth consistency. Transfer to a small piping bag or zip lock bag, or you can even use a spoon and fill each flower with approximately 3/4-1 tablespoon of mixture.
- Preheat oil in a deep frying pan to 350 F.
- Using batter ingredients whip up the batter.
- Dip each flower into a batter and fry just until golden brown.
- Serve as is or with some Sweet Zivile Habanero Pepper Jelly on the side.
- Enjoy!
