Crispy Zucchini Blossoms

You can’t miss the gorgeous zucchini, or squash, blossoms at farmers’ markets during their brief season. Some may feel intimidated by cooking with blossoms, but there is little that can go wrong when they are stuffed with cheese and fried in their nakedness. Ricotta or goat cheese work beautifully, but my favorite is feta with a touch of jalapeño for a quiet kick.

INGREDIENTS
[serves 2 to 3 as an appetizer]

ten to twelve zucchini (aka squash) blossoms
three ounces of feta cheese, crumbled
one small jalapeño, seeds removed and finely diced
vegetable oil

Before beginning, gently inspect and pat the zucchini blossoms dry. Any excess moisture can cause splattering when frying.

In a bowl, combine the crumbled feta and finely diced jalapeño. Mix with a fork until evenly incorporated.

Carefully open each blossom and stuff with the feta mixture. Avoid overfilling so the petals can close loosely around the filling.

Heat a wok over high heat and add enough vegetable oil so it reaches about halfway up the blossoms when frying. The oil should be hot but not smoking — approximately 350–375°F if using a thermometer.

Fry the stuffed blossoms in batches, ensuring they are not stacked or crowded. Fry each side for about 15 seconds, just until lightly golden and crisp. Turn gently and cook the other side for another 15 seconds.

Remove and place on a paper-towel-lined plate. Repeat until all blossoms are crisp.

Serve immediately, with tzatziki on the side if desired.

_____

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