Fried Cheese-Stuffed Zucchini Blossoms
Why This Recipe Works
For a fried zucchini blossom recipe that would produce plump, delicate flowers covered in a light, crisp coating, we first stuffed the blossoms with a blend of creamy ricotta and sharp Pecorino Romano brightened with lemon and mint. For our batter, we used both all-purpose flour and cornstarch and swapped in a surprise ingredient—vodka—for water, finding that the alcohol didn’t activate the gluten in the flour and that its flavor burned off during cooking. Twisting the stuffed blossoms when dredging them in the batter kept the petals closed around the filling. Deep-frying them in a large Dutch oven in 350-degree oil produced a delicately crisp coating without being so hot as to damage the fragile blossoms.