Fried Zucchini Flowers with Goat Cheese

I love Zucchini blossoms! They're just so beautiful and such a marker of summertime. I usually batter them up but wanted something just a little lighter, so I turned to Mario and, as always, he hooked me up with this delicious, easy-peasy recipe. You can see a little of the filling oozing out of the blossoms above. They browned up just beautifully. I didn't even make the sauce (though it sounds amazing!). Just added a little Fleur de Sel and they were good to go! 

Fried Zucchini Flowers with Goat Cheese

Fiori di Zucca Fritti

Serves 4

12 Zucchini flowers

1 cup fresh goat cheese, or soft goat cheese (I used ricotta since that's what I had on hand)

1 large egg

2 scallions, thinly sliced

1/4 teaspoon freshly grated nutmeg

salt and freshly ground black pepper

1 pound golden or yellow tomatoes or golden cherry tomatoes roughly chopped

1/2 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

8 fresh basil leaves, chiffonade

Gently open the zucchini flowers and remove the stamens (and any bugs)

In a small bowl, stir together the cheese, egg, scallions nutmeg and salt and pepper to taste. Using a small spoon - stuff each blossom with about 1 1/2 tablespoons of the filling. Set aside.

Combine tomates, 1/2 cup of the olive oil, the vinegar, basil leaves and 1 teaspoon salt in a blender and blend until smooth. Pour the mixture through a strainer set over a bowl and set aside.

Preheat the over to 200ºF. Line a baking sheet with paper towels.

In a 10- to 12-inch nonstick sauté pan, heat remaining 2 tablespoons olive oil over medium-high heat until smoking. Place 4 flowers into the pan and cook, turning occasionally, until golden brown on both sides, about 8 minutes. Transfer to the baking sheet and keep warm in the oven while you cook the remaining 2 batches.

Arrange 3 blossoms on each plate. Drizzle with the tomato dressing and sprinkle with basil. Serve immediately.