Fried Zucchini Blossoms Stuffed with Cheese

The zucchini I picked up this weekend (see a couple posts ago) came attached to yellow blossoms. Hooray for Fried Zucchini Blossoms Stuffed with Cheese!

I made these last year on a whim and made a couple of key mistakes. First, I used canola oil, which is not the best choice for deep-frying as it can emit an off smell. Second, I used matzo meal as breading because it was all I had on hand. Boo for matzo meal! And for being too lazy to go to the store!

This year I got it right, with peanut oil and fluffy white breadcrumbs. To be honest, the breadcrumbs were made from stale, leftover hot dog buns -- quite a nice flavor and texture when deep fried.

Now, let's talk about the cheese. I had on hand some triple cream Brie, as well as a small log of herbed goat cheese. Both worked well. You could also experiment with other cheeses that melt well and have some flavor to give the little poppers a kick. At the same time, you don't want to overpower the flavor of the zucchini blossom itself. These are a scrumptious appetizer and must be eaten immediately after they're fried.

FRIED ZUCCHINI BLOSSOMS
Serves 4

12 fresh zucchini blossoms
4 ounces medium-flavored, easy-melting cheese such as Brie or herbed goat cheese, sliced into 12 portions
2 eggs
1/4 teaspoon kosher salt
Pinch black pepper
2 stale hot dog buns or 3 ounces white bread
2-3 cups peanut oil

Wash zucchini blossoms by placing them in a bowl of cold water and removing any visible dirt. Drain and pat dry with paper towels. Gently open each blossom and stuff with cheese, making sure you pat it entirely closed. (You don't want loose cheese floating around in the oil.)

Beat eggs together with salt and pepper in a shallow bowl. Process bread in a food processor or blender and place it in another shallow bowl next to the eggs. Dip each stuffed blossom in egg, then in breadcrumbs, and then place on the paper towels to the left of the stove.

Heat about 2 inches of oil on medium-high heat in a medium pot. Meanwhile, place some paper towels to the right of the stove.

When you sprinkle a drop of water into the oil and it sizzles, then the oil is ready to be used. Drop the blossoms at few at a time into the hot oil. Don't layer them. Cover the pot and cook for 2-3 minutes or until they are golden brown; use rubber-coated tongs or a slotted spatula to flip them and cook another minute or so, until they are golden brown on all sides. Remove them and place them paper towels; again, don't layer them. Repeat with remaining blossoms. Let them drain, and then immediately place them on a plate and serve.