Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
This recipe is easy to prepare and delicious to eat. Serve hot with chilled rosé.
Equipment
Ingredients
- 4 oz Fresh Goat Cheese
- 1 tbsp Sun-dried Tomato Pesto
- 1 tbsp Olive tapenade recipe below
- 12 Zucchini Blossoms
- 1 cup Tempura Batter see notes
- 10 cups Vegetable Oil
- 1 cup Tomato Sauce optional
For the Olive Tapenade:
- 2 cups Kalamata Olives pitted
- 4 tbsp capers
- 8 Anchovy Fillets
- 4 Basil Leaves
- 1/4 cup Olive Oil
Instructions
Prepare the Zucchini Flowers:
- In a large bowl, mix the goat cheese, pesto, and tapenade well. Fill a pastry bag, and pipe equally into all 12 zucchini blossoms. Twist the end. Dip the zucchini blossoms into the tempura batter, then shake off excess.
- In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F (180°C).
- Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
- Serve on their own or with warmed tomato sauce for dipping.
For the Olive Tapenade:
- Drain your olives well. Put everything in your food processor and pulse to the texture you like. Yes, it is as simple as that. Tapenade has a long shelf life despite the fact my tapenade never lasts more than a meal or two.
Notes
Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.
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