- Vegetable oil, for frying
- 1 cup cubed brick cheese
- 1 cup ice water (VERY IMPORTANT TO BE COLD)
- 1 cup Tempura batter mix
- 12 zucchini flowers with stems
- Kosher salt and freshly ground black pepper
In a deep mixing bowl pour in the ice water. Add the Tempura powder and continue to mix until the batter is the consistency of heavy cream. Place 2 cubes of cheese into each blossom, pinch petal tips closed. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown.I love to use a heavy cast iron skillet. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.
I serve mine with a side of ranch dressing for dipping !!
If you cannot find Tempura batter, you can use your favorite fish batter, or here is a homemade recipe for Tempura batter.
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup ice water
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Stir in the dry ingredients, stirring only until mixed; the mixture will be slightly lumpy. Proceed as above for frying.