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Fried Zucchini Blossoms with Westcombe Somerset Ricotta


Fried Zucchini Blossoms with Westcombe Somerset Ricotta
Serves 4
British-made Westcombe Somerset Ricotta is bright and fresh, just like the blossoms in this dish. Goat cheese can be used instead if you’re looking to bump up the flavor.
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BATTER
  1. 1 large egg
  2. ⅓ cup all-purpose flour
  3. ½ cup plus
  4. 2 tablespoons sparkling water
  5. ⅓ cup corn flour
  6. Pinch salt
BLOSSOMS
  1. 8 zucchini blossoms
  2. ¾ cup Westcombe Somerset Ricotta cheese
  3. ¼ cup grated Pecorino Sardo cheese
  4. ½ teaspoon finely chopped fresh thyme
  5. ½ teaspoon lemon zest
  6. ½ tablespoon chopped fresh parsley
  7. ½ tablespoon chopped fresh chives
  8. Vegetable oil, for frying
  9. Flaky sea salt, to garnish
Instructions
  1. ► BATTER: Combine egg and flour in a mixing bowl. Slowly add sparkling water, mixing gently and making sure to remove any lumps. Season with salt, then refrigerate for at least 1 hour.
  2. ►BLOSSOMS: Clean each zucchini blossom by removing the stamen and any dirt. Set aside.
  3. ►Combine ricotta, Pecorino Sardo, thyme, lemon zest, parsley, and chives in a mixing bowl and season with salt and pepper to taste.
  4. ►Gently open each zucchini blossom and add 1 tablespoon ricotta mixture at the base of the flower, then close the petals over the top.
  5. ►Heat 1 inch vegetable oil to approximately 350°F (measured using a candy
  6. thermometer) in a medium-size sauté pan. Remove batter from refrigerator and dip stuffed
  7. blossoms gently to cover. Carefully transfer blossoms to oil and fry for 1 to 2 minutes, or until golden. Serve with a sprinkle of flaky sea salt.
culture: the word on cheese https://culturecheesemag.com/

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