Fried Zucchini Blossoms...A la Cefalicchio

One the my favorite things to eat while working at Cefalicchio was their fried zucchini flowers. A traditional Puglian dish - I was thrilled to find the bright, delicate zucchini blossoms at the Embarcadero Farmer's Market. These are delicious, simple, and...well...addictive. If you don't eat cheese, you can stuff these with soft tofu.

Fried Zucchini Blossoms

Ingredients:
1 bunch of zucchini blossoms
Cheese curds
Goat Cheese
Feta cheese
Whole wheat flour
Soda water
Sea salt
Vegetable oil

Directions:
1. Gently wash the zucchini blossoms and lay out on a dish cloth to dry. Carefully open the leaves and remove the stamen.
2. Heat the vegetable oil in a wok over high heat.
3. Put the flour in a bowl. Slowly pour in the seltzer water until you have a thick but smooth consistency.
4. Gently stuff the zucchini blossoms with the variety of cheeses. I prefer to not mix the cheeses, but use one cheese type per blossoms. Holding the stuffed blossom by the top of the petals, lather them them in the flour-soda batter.
5. Place the battered and stuffed zucchini blossom in the piping hot oil. It should fry on each side for about 30 - 45 seconds. When lightly golden on each side, remove and place on a paper towel or dish cloth. Sprinkle with salt. Enjoy!