Holy neglected food blog (flog?)! The time has just been whizzing by, and I seriously have had some sort of draft for this deliciousness for like a week. But I have to get this out there, on the small chance that you TOO could find zucchini blossoms and try this before summer truly disappears (sigh)!
About two weeks before I started this post, I was able pick up a small bunch of delicate, happy zucchini blossoms at the nearby farmer’s market. I have never had zucchini blossoms before but had been dying to try stuffing them with cheesy goodness and then deep-frying them until crispy ever since I saw Giada do it in her beautiful expansive todiefor kitchen overlooking the Pacific Ocean.
The recipe is really quite simple, and as someone who doesn’t normally fry things in her kitchen for fear of hot splattering oil,
inevitable potential burns, and the uncertainty of what to do with used oil, I whole-heartedly encourage you to heat up a few cups of oil because it’s TOTALLY WORTH IT.
I filled the blossoms with a combination of melty mozzarella and creamy goat cheese, seasoned with salt and pepper and fresh basil. The batter is simply equal parts flour and soda water to form the lightest crispy shell. The crispy exterior gives way to the soft creamy cheese, and the blossoms do taste every so slightly like zucchinis. It was totally awesome.