Flor de Calabaza Stuffed with Goat Cheese

Ingredients (4)

12 male zucchini blossoms, stamens removed

vegetable oil, for frying

5 ounce(s) fresh goat cheese, room temperature

1 tablespoon(s) heavy cream

1 tablespoon(s) honey

salt and pepper, to taste

1/2 cup(s) all-purpose flour

3/4 cup(s) beer


1 Remove stamens from flowers, trying not to tear the delicate petals.
2 Fill a large, heavy saucepan with about 1-inch of vegetable oil. Set over medium heat and let it come up to desired temperature of 350 degrees.
3 In a bowl, combine goat cheese, cream, honey, and salt and pepper until smooth. Transfer to a piping bag or a zip-top bag with 1/2″ of the end cut off. Carefully insert tip of bag into a flower and fill with cheese mixture. Gently twist tops of petals to seal.
4 In a bowl, combine flour and beer and whisk until smooth. Using the stem as a handle, dip flowers into batter and flip to coat. 
5 Gently lay battered flowers into hot oil. Repeat with another flower, battering and frying about 4 flowers at a time so as not to overcrowd the pan. 
6 Fry flowers for 30 to 45 seconds, then flip and fry for another 30 to 45 seconds until light golden brown. Transfer to a wire rack or paper-towel lined plate. Repeat with remaining flowers. Serve warm.

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