Every year around this time, zucchini blossoms, the first “fruits”of my garden reach my kitchen… as they have year after year in my mother’s and grandmother’s kitchens before me. Zucchini blossom season has at this point become a treasured, and celebrated event.
I have pan fried them, put them in omelets and on salads…but the way I learned and loved best was to stuff and fry them. My mother stuffed them with mozzarella or ricotta, dipped them in a tempura like batter and fried them in vegetable oil. I pretty much do the same. I’ve stuffed them with these Italian classics, but also every creamy, melty cheese I favored. And I’ve played around with the batter.
What’s the difference? I made it both ways again and with and without egg…and honestly, the thing that makes the most difference in the batter…is over stirring it! That’s what makes the results doughy. I’ve explained it all here!
This year I stuffed them with goat cheese and don’t laugh…but…laughing cow cheese. It’s so creamy!! And this time I also added thinly sliced jalapeño. This is day two of my indulgence of this crazy good delicacy. And I still can’t get enough of them!!
And it all starts here.
8 large blossoms
8 oz of your favorite soft cheese
1 large (or two small) jalapeño peppers- thinly sliced to yield at least 16 slices
1/2 cup corn starch
1/2 cup flour
1 small egg (or not)
pinch of salt
1 cup seltzer or club soda – very cold