Total Time
40 Mins
Serves 4 (makes 12)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Combine cheese, chives, and thyme in a bowl. Gently open zucchini blossoms and fill each with a scant 1 1/2 tbsp. cheese mixture.

Step 2

In a bowl, combine flour and salt. Gradually whisk in seltzer water and 1 1/2 tsp. extra-virgin olive oil until smooth. In a separate bowl, beat egg whites until stiff; fold into flour mixture.

Step 3

Heat 1/2 cup olive oil in a large frying pan over medium-high heat. Dip blossoms into batter, then fry until deep golden, gently turning twice with 2 slotted spoons and reducing heat if they start to brown too quickly. Transfer to paper towels to drain.

Stone Edge Farm Cookbook (, 2013)

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