FRIED ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE AND RICOTTA
4 ounce goat cheese, softened
½ cup whole milk ricotta
1 teaspoon lemon zest
½ teaspoon cracked black pepper
⅓ cup frozen peas, thawed
1 tablespoon fresh basil leaves, chopped
20-30 zucchini blossoms
3-4 cups vegetable oil
¾ cup flour
¾ cup corn starch
1 teaspoon salt
¼ cup vodka
¾ cup water
Combine the goat cheese, ricotta, lemon zest, black pepper, peas, and basil in a small bowl and mix well to combine.
Gently open each zucchini flower and remove the stamen. Using a small spoon place about a tablespoon of the cheese filling in the center of each blossom and gingerly wrap the petals around the filling and gently squeeze at the seams to seal.
Heat oli in a deep fryer or Dutch oven to 350 degrees.
Combine the flour, cornstarch, salt, vodka and water in a medium bowl and whisk until smooth. The batter should have the consistency of thin pancake batter. Add more water as needed as you go through the cooking process, as it tends to thicken up.
Dip each stuffed blossom in the batter to coat. Place in the hot oil, holding for 3 seconds by the stem before releasing fully into the oil. Work in batches, so as not to crowd, and cook for 2-3 minutes until golden brown, flipping in the oil half way through to evenly brown.
Remove from fryer to a wire rack over paper towels and sprinkle with sea salt immediately.
Let cool slightly before devouring. You can also serve with a side of your favorite marinara, but they are delicious just as is as well!