fried zucchini blossoms
another no-recipe recipe for one of my favorite summer treats
what you need
zucchini blossoms, stem and stamen removed
fresh ricotta
lemon juice
salt and pepper
1/2 c flour
1 tsp cornstarch
soda water
neutral oil (like canola or vegetable)
optional toppings: basil oil and/or vinegar honey (see recipe)
what you do
make filling by mixing ricotta with a few spoonfuls of basil oil, squeeze of lemon juice, and salt and pepper to taste. Using a piping bag or a squeeze bottle (I find a squeeze bottle easiest), fill blossoms halfway, then twist to close. keep in fridge while batter is prepared.
prepare frying pan by adding enough oil so that the zucchini blossoms will float once added (~1 inch up the side of the pan) and heat over medium. make batter by mixing flour and cornstarch, then adding in soda water while stirring constantly until your batter reaches the consistency of heavy cream. *do not make the batter until you are ready to immediately begin frying.
when your oil is hot, hold the zucchini blossom by the stem and dip into the batter. shake off any excess and then carefully drag through the oil once or twice before releasing (this helps the tempura shell puff up). repeat with 2-3 more zucchini blossoms and fry for about 30-40 secs, or until puffed and crispy (remember you are not looking for a golden color, just crispiness!) you can use a spoon to move them around and flip if necessary. remove and place on a wire rack over a baking sheet so the excess oil can drip up but the shell remains crispy. repeat with the remaining zucchini blossoms.
serve immediately, while warm. I recommend drizzling more basil oil and/or vinegar honey on top.
