Crisp Zucchini Blossoms Stuffed With Goat Cheese
- 1 tablespoon ground sumac
- Boiling water
- ¼ cup /50 grams ricotta
- 3 tablespoons /50 grams soft goat cheese
- 1 teaspoon finely chopped oregano leaves
- 2 tablespoons /10 grams chopped walnuts
- 1 lemon finely grated to get 1 tablespoon zest, then cut into wedges
- Flaky sea salt and black pepper
- 8 zucchini blossoms
- About 1 1/2 cups/350 milliliters of sunflower oil for frying
- Scant 1/2 cup/60 grams all-purpose flour plain flour
- ⅛ teaspoon baking soda bicarbonate of soda
- ⅓ cup plus 1 tablespoon/100 milliliters of ice-cold sparkling or soda water
In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you’re ready to fry.
Pour enough oil into a medium (about 8-inch/20-centimetenonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.