Fried Zucchini Blossoms with Lemony-Basil Goat Cheese
I have always wanted to try zucchini blossoms, so when I spotted some at the farmers market this morning, I bought them almost instantaneously. These blossoms are piped full of a bright and tangy lemony-basil goat cheese mixture with subtle hints of garlic and nutmeg. The tempura batter delivers an audible crunch and encases all of that goodness inside of the flowers. If you are weirded out by the idea of eating a zucchini blossom, just think of it as just another vehicle to deliver delicious goat cheese into your mouth. Try my recipe out and let me know what you think!
Serves: 6 (2 per person)
Prep Time: 15 minutes | Cook Time: 5 minutes
Ingredients:
1000 ml (about 4 1/4 cups) avocado oil
12 zucchini blossoms (I recommend watching a video on how to prep these before you cook with them)
1 large clove of garlic, finely minced
5 oz softened goat cheese
Zest of 1 lemon
Juice of 1/2 lemon
2 tbsp finely chopped fresh sweet basil
Salt and pepper to taste
Tiniest pinch of nutmeg
1 cup flour
1/4 tsp baking powder
3/4 cup ice cold sparkling water
Method:
Prep the goat cheese mixture by combining the goat cheese, garlic, lemon zest and juice, basil, salt and pepper, and the nutmeg in a small mixing bowl. Place mixture in a small Ziplock bag or piping bag and make a little tip at the end of the bag to pipe into the blossoms.
Heat the avocado oil in a dutch oven on high heat for 5 minutes or until the temperature reaches 325 degrees.
In a large mixing bowl whisk together the flour, baking soda, and cold sparkling water until you reach a smooth pancake-like batter consistency.
Pipe 1 tbsp of filling into each blossom.
Gently toss the blossoms one at a time into the tempura batter and fry 2 at a time until golden, flipping the blossoms to ensure they get golden on all sides.
Place blossoms on a paper towel-lined plate to drain and sprinkle with salt.
Serve and enjoy!
