Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe

Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe

Ingredients:

For the Blossoms:
24 pcs of blossoms (zucchini)
1/2 c of cheese (goat cheese)
6 c of oil (olive oil)
1 c of flour (all purpose)
2 c of chilled water (Seltzer or ice water)
Salt (sea, to taste)
Cayenne

For the Zucchini Pesto:
1 pc of zucchini (medium, 8 oz)
2 Tbsps of grated cheese (Parmesan)
2 Tbsps of nuts (pine)
30 pcs of basil leaves; (3/4 cup)
1/4 tsp of garlic; chopped finely
6 oz of oil (olive oil, extra virgin)
Salt (sea, to taste)
Pepper (black, freshly cracked, to taste)

Instructions:

Gently stuff one teaspoon cheese onto each blossom. Fold its petals over, forming like the envelope. Heat oil on a large deep pan into 375 degrees F.

Place flour inside a bowl then gradually add Seltzer, while whisking continuously, making batter smooth; season cayenne and salt.

Gently dip stuffed blossoms onto batter and fry till golden and crisp, about half a min each side. Place them on paper towel(s) to absorb excess oil. Do this by batches.

Cut the zucchini into quarters and slice each into 1-inch thick. Blanch the zucchini in boiling salted water then immediately dip into iced water. Drain thoroughly then pat them dry using a clean cloth.

Combine blanched slices of zucchini, nuts, cheese, basil, and garlic inside the processor; process till pureed. While processing, add the (olive) oil. Season salt & pepper.

>> Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe