This is a great appetizer for the Summer. The only hard part of making them is is to find them (Berkeley bowl, your garden or order them at Draeger’s).
For the filling
- 1 cup ricotta, drained
- 1/4 cup goat cheese, softened
- 1 egg yolk
- 1 tablespoon basil, chopped
- 1 tablespoon mint, chopped
- salt and pepper to taste
For the batter
- 1 cup flour
- 1 1/4 cup water
- 1 egg
- pinch salt
- 16 zucchini blossoms
- canola or olive oil for frying
Wash and dry the flowers carefully, take the steam off.
Make a filling with ricotta, mint, basil, salt and pepper to taste. Fill each flower with the ricotta mixture (a pastry bag can make this task easier). Close the flower by twisting the top.
Make the batter by mixing all the ingredients.
Heat 1/2 inch oil to 375°F. Dip blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to a rack covered with paper towels to drain. Season with salt.
I served with a puree of sun dried tomatoes and olive oil.