Thanks to the generosity of my friend, Klaudia, who shared her bounty of buds, we had fried zucchini blossoms for the first time. I mixed up equal parts of cream cheese and a soft goat cheese. I gave myself a head start by getting the Philly with herbs. I added a bit of salt, garlic, and some herbs from out balcony (parsley, chives, thyme, and basil).
The cheese mixture went into a sandwich size zip-lock bag; I snipped the corner and piped the filling into the blossoms.
The filled blossoms were dredged with flour and dipped into a light batter made with equal parts flour and sparking water and a pinch of salt. Then, fried in oil over medium high heat until light brown.
They’re so delicate and a beautiful medium for conveying fried cheese! A little marinara sauce or ranch dressing for dipping would have been great.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.