Stuffed zucchini blossoms are a garden delicacy, especially when cooked with a scrumptious garlic and lavender cheese filling! They can be a bit delicate to work with, but the result is well worth the extra effort.
Servings: 6 Small Servings
Ingredients
- 1/2 cup goat cheese
- 2 tablespoons finely minced garlic scapes
- 1 teaspoon culinary lavender buds crushed
- 1 teaspoon freshly ground black pepper
- 3/4 cup beer
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 6 female zucchini blossoms with young zucchini still attached
- Oil for frying
Instructions
- Create the filling by combining the cheese, garlic scapes, lavender, and pepper in a small mixing bowl.
- Make the batter by combining the beer, flour, and garlic powder in a medium mixing bowl. The batter should be runny. If it’s not, add water 1 teaspoon at a time.
- Prepare the blossoms by cutting a lengthwise slit on the side of the flower and gently cleaning away any dirt inside. Fill each blossom with 1 tablespoon of the filling. Twist the ends to seal.
- Heat about 1 inch of oil in a medium skillet over medium heat until it reaches 350°F (177°C).
- Gently dip each filled blossom in the batter. Carefully place each in the oil. Cook for 2 minutes on one side, then flip and cook for 3 minutes longer. Place briefly on a paper towel–lined plate to drain and serve warm.
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