Description
Crispy zucchini blossoms filled with a tangy radish and herb cream cheese. A delightful appetizer for any occasion.
Ingredients
Units
Scale
- 12 zucchini blossoms
- 2 sprigs fresh thyme
- 1 radish
- 8 oz (230 g) cream cheese, softened
- pinch of salt
- Tempura batter
- flour for dredging
- oil for frying
- sea salt for salting
Instructions
- Place a bowl in the freezer large enough to hold your tempura batter.
- Clean the zucchini blossoms by gently opening the flower and checking for small bugs. Brush off any debris with a damp paper towel.
- Thoroughly wash the radish and thyme. Pat the thyme dry and remove the stem. Trim the top and root from the radish. Mince both the radish and thyme and toss into a bowl.
- Add the cream cheese to the bowl and season with salt. Mix thoroughly with a fork.
- Gently open the zucchini blossoms, being careful not to tear them. Hold the petals open and gently fill the inside of each blossom with the cream cheese mixture. Leave enough room to close the flower and set aside. Repeat with the remaining blossoms.
- In a deep pan, heat 2 inches (about 5cm) of oil to 360°F (182°C) or until a 1-inch piece of bread browns in one minute.
- While waiting for the oil, prepare the tempura batter in the chilled bowl.
- Place the flour in a shallow dish and dredge the blossoms in it, shaking off the excess before dipping each blossom into the tempura batter. Immediately place the blossoms into the hot oil.
- Cook until the blossoms are golden brown and the bubbles are larger and less frequent. This should take about 2-3 minutes.
- Transfer each blossom to a plate lined with paper towels to drain excess oil using a slotted spoon or tongs.
- If preparing in batches, allow the oil to reheat to 360°F (182°C) before cooking another batch.
- Lightly sprinkle the blossoms with flaky sea salt to taste.
Notes
- For a richer flavor, use crème fraîche instead of cream cheese.
- To prevent the blossoms from becoming soggy, ensure the oil is hot enough before frying.
- Leftover blossoms can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 blossom
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 15