Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil

Recipe by Chef #846013
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 17mins
SERVES: 4
YIELD: 12 flowers
UNITS: US

INGREDIENTS

Nutrition
  • 2
  • 13
    cup balsamic vinegar
  • 18
    cup superfine sugar
  • 8 12
    cups vegetable oil, for frying
  • 1 38
    cups all-purpose flour, plus more for dusting
  • 23
    cup ice water
  • 6 12
    ounces taleggio, cut evenly into 12 slices (I couldn't find any so we used Gouda instead)
  • 12
    squash blossoms
  • salt & freshly ground black pepper
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DIRECTIONS

  • Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
  • Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
  • Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
  • Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
  • Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
  • Serve immediately drizzled with the reserved blackberry and balsamic reduction.
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