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.
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