Deep-fried zucchini flowers

Ingredients

Filling:

• 1 small zucchini, finely diced (1/4″ cubes)2
• 1 white onion, finely diced (1/4″ cubes)
• 1/2 teaspoon smoked paprika
• 1 lime, zested and juiced
• 2 ounces plain chevre or feta3
• 1/4 cup marscapone
• 2 ounces low-fat cream cheese
• 2 tablespoons grated parmesan or asiago
• 1 – 3 tablespoon half-n-half or milk, as needed
• salt and pepper
• olive oil

Tempura Batter:

• 1 egg
• 1 cup all-purpose flour
• 1 cup cold water
• 1 teaspoon baking soda
• 1/2 teaspoon salt

You may like

Vegan zucchini and tofu pie - video recipe!

Preparation

• In a deep skillet over medium-high heat, heat olive oil until shimmering, then add diced zucchini and onion.
• Saute until nicely browned. Remove to a medium bowl. Combine cheeses, smoked paprika, lime zest and juice along with a healthy pinch of salt and pepper with the zucchini mixture.
• It will be quite thick. Add half-n-half or milk to thin it slightly to a workable consistency, like cake frosting.
• Prepare your preferred deep-fry method. If you have a fryer, fill it with the appropriate amount of oil as required for operation and begin heating it to 350F.
• Rinse the flowers well and pat dry. Remove the little pistil thingie inside each flower along with any sharp leaves and discard.
• Carefully stuff each flower about half-full and twist the petals carefully to keep them shut. Arrange on a board.
• In a small bowl, whisk together all of the ingredients for the tempura batter. Dip each filled flower in the batter and swirl to coat.
• Drop carefully into the hot oil – you don’t want to splash. Don’t overcrowd the fryer either – you don’t want the oil temperature to drop very far.
• Fry for 1 to 2 minutes until lightly golden brown. They will get a shade or two darker while they cool.
• Remove to a rack set over paper towels or newsprint to drain off excess oil and sprinkle over with salt.