For this recipe, we used a classic Corsican Brocciu cheese, but you can use a soft, fresh goat cheese or ricotta. Either or both work very well. Feel free to vary the herbs to taste, most any fresh summer herb is delicious. There are many variations that use basil or mint. For a more savory flavor, you can mix the cheese with anchovy, black olives and basil or chives.

Serves 4

Blossoms 1/2 cup soft goat's cheese
1/2 cup fresh ricotta 1 teaspoon finely grated lemon rind
1/4 cup finely chopped chives
12 zucchini blossoms
Batter 1/2 cup plain flour
2 tablespoons corn flour or corn meal
1/8 teaspoon baking soda
1 egg, lightly whisked
3/4 cup chilled soda water
Vegetable oil, for deep frying
Plain flour, to dust

Step One

Combine the two cheeses, chives, and the lemon rind in a small bowl. Season with salt and pepper and mix with a fork.

Step Two

Open the petals of the flowers and remove the stamens with small scissors.

Then either using a small spoon or a piping bag, put the cheese mixture inside the flower. Gently twist the petals to enclose filling.

Step Three

Mix the flour, corn flour and baking soda in a medium bowl and make a well in the center. Add the egg and soda water and gently whisk until just combined. It is important not to over-mix.

Step Four

Over high heat, add oil to a large saucepan and bring to a frying temperature (To test, add a cube of bread to the oil, the oil is hot when the bread quickly turns golden brown.)

Step Five

On a small plate, add extra flour. Roll the stuffed zucchini flowers in the flour to lightly coat, then dip the zucchini flowers, one at a time, into the batter. Shake off any excess and gently place in the hot oil and fry for 2-3 minutes or until golden brown and crisp. Use a slotted spoon to transfer to a plate lined with a paper towel. Repeat in three more batches with remaining zucchini flowers.

Step Six

Arrange zucchini flowers on a serving plate with fresh lemon. Can be eaten as an appetizer or as a main course with a salad. Serve immediately while hot and enjoy!