Fried Zucchini Blossoms with Westcombe Somerset Ricotta
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.
- 1 large egg
- ⅓ cup all-purpose flour
- ½ cup plus
- 2 tablespoons sparkling water
- ⅓ cup corn flour
- Pinch salt
- 8 zucchini blossoms
- ¾ cup Westcombe Somerset Ricotta cheese
- ¼ cup grated Pecorino Sardo cheese
- ½ teaspoon finely chopped fresh thyme
- ½ teaspoon lemon zest
- ½ tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh chives
- Vegetable oil, for frying
- Flaky sea salt, to garnish
- ► 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.
- ►BLOSSOMS: Clean each zucchini blossom by removing the stamen and any dirt. Set aside.
- ►Combine ricotta, Pecorino Sardo, thyme, lemon zest, parsley, and chives in a mixing bowl and season with salt and pepper to taste.
- ►Gently open each zucchini blossom and add 1 tablespoon ricotta mixture at the base of the flower, then close the petals over the top.
- ►Heat 1 inch vegetable oil to approximately 350°F (measured using a candy
- thermometer) in a medium-size sauté pan. Remove batter from refrigerator and dip stuffed
- 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.
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