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.
Ingredients
BATTER
- 1 large egg
- ⅓ cup all-purpose flour
- ½ cup plus
- 2 tablespoons sparkling water
- ⅓ cup corn flour
- Pinch salt
BLOSSOMS
- 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
Instructions
- ► 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.
