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| Zin American Bistro’s Stuffed Zucchini Blossoms |
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 Zin American Bistro’s Stuffed Zucchini Blossoms
(Serves 2)
12 zucchini flowers
1/2 cup ricotta
1/2 cup goat cheese, preferably Humboldt Fog
1 pint whole milk
3 heaping T. flour
1 egg, lightly beaten
Olive oil
2 cups tomato sauce
4 fried basil leaves*
Salt and pepper to taste
Trim zucchini flower stems, remove pistils, and gently wash and dry them.
Mix ricotta and goat cheese; season with salt and pepper to taste.
Mix milk, flour, and egg for batter.
Heat oil to 350 degrees in deep fryer.
Fill flowers with cheese mixture. (You may find it easier to gather filling into a pastry bag with a wide nozzle and squeeze it into the flowers.) Lightly salt zucchini flowers, dredge them in batter, and fry a couple of minutes, just until golden. Drain on absorbent paper.
Serve with tomato sauce and garnish with fried basil leaves.
*Drop whole basil leaves in deep fryer, briefly; remove and drain.
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