Zucchini Blossom Tempura

 

These are the most beautiful blossoms, aren’t they? They look like the skirt of a fairy dress, or something Philip Treacy might find inspiration in for one of his hats…something about them is so whimsical and cheerful and delightful.
When dipped in a light batter of flour and ice water and deep fried, they taste whimsical and cheerful too, and always a hit at a party.
And with 4 or 5 ingredients, they are incredibly easy to make.
This is what you do:
A handful or two Zucchini Blossoms (make sure they are unsprayed and safe to eat)
1 cup flour
1 cup ice cold water
pinch of salt
**Feta/ricotta/mozzarella cheese for stuffing (optional)
Vegetable oil for frying

Heat up enough oil in a small saucepan so that the blossoms can be slightly submerged.
{please be cautious when handling hot oil, for all the obvious reasons}
Test if the oil is ready by dropping a little of the batter into the saucepan – if it bubbles up and cooks immediately, it’s ready.
While you are waiting for the oil to heat up, mix together the ice water and flour in a bowl and add the salt.
Don’t over mix the batter, a few lumps are fine.
**If you are stuffing the blossoms with cheese, do this BEFORE you heat up the oil.
Simply cut the cheese into bite size chunks and place carefully into each blossom.**
Dip the blossoms into the batter and straight into the oil. Do this in batches if necessary.
Leave for about a minute, turning the blossoms every now and then with a slotted spoon.
Pull the blossoms out with the slotted spoon and place on a paper towel to drain.

Once all the blossoms have been cooked, place in a bowl and sprinkle with course sea salt and a squeeze of lemon.
You’ll instantly feel cheerful, and probably surprised at how much like zucchini they taste!