A few weeks ago I spotted the first of the season’s zucchini flowers at the farmers market. Never having made the delicacy of stuffed zucchini flowers myself I was terribly excited; but for some reason I made a foolish error. There were only two of us for dinner you see, so I asked if I could take only half the pint – 2 flowers each. It wasn’t until we were eating them that I realized what a modest, but entirely erroneous decision that was.
So here is my advice, this recipe will disappear easily. Make loads.
Zucchini flowers are either male or female, but both can be used for this recipe. Leaving a bit of the stem on makes them much easier to manage both the stuffing and the frying. The classic stuffed zucchini flower recipe is made with ricotta and deep fried. However, this panfried version is delightfully zesty with less clean-up!
Goat Cheese Stuffed Zucchini Flowers Recipe(serves 2)
In a small bowl combine flour and salt. Whisk in beer gently, it doesn't have to be perfect. Cover and refrigerate this mixture until you are ready to bread the zucchini.
Gently rinse the inside and outside of the flowers with ice cold water. Pat dry and allow to air dry on a clean dish towel. Gently, in a small bowl combine the goats cheese and the chives. Use a fork to mix together. Add salt and pepper to taste. Stuff a tablespoon of the mixture inside each of the flowers stuffing it as close to the base as possible.
Heat 1" worth of oil in a medium saucepan to ~350F. Remove the batter from the fridge. Dip a zucchini flower into the batter, fully immersing it. Dab on a dish cloth to remove any excess and add to the oil. Continue with remaining flowers, you will want to fry in two batches so as not to crowd the pan. Allow to cook for about 90 seconds per side or until golden brown. Flip and cook for another 60-90 seconds and then remove to a paper towel. Pat the zucchini flowers dry and keep warm in a low oven or well covered while you fry the remaining flowers. Serve immediately.