The Ultimate Spring Cheese Board
Topped with everything your heart desires plus these delicious mozzarella stuffed squash blossoms. They stay warm and cheesy on the inside while getting nice and crisp on the outside!
Ingredients
- vegetable oil for frying
- 1 1/4 cups all purpose flour
- 1 tsp kosher salt
- 12 oz champagne (sub lager or club soda)
- 20-24 zucchini blossoms
- 8 oz fresh mozzarella
- sea salt flakes for sprinkling
Instructions
- In a large pot or cast iron skillet, heat at least 2 inches of vegetable oil to 350 degrees F.
- Mix the flour, salt and champagne in a bowl and whisk until clumps are gone. Set aside.
- Carefully pull back the petals of the blossom and stuff with a 1/2 oz cube of mozzarella. Then twist the ends together to seal. I like to pinch the petals at the very top. They have natural moisture to them that helps keep the pocket of mozzarella closed.
- When ready to fry, dredge the blossoms one at a time in the batter and carefully place in the oil, cook for 2-3 minutes, rotating with a spatula halfway through. They should come out golden and crisp. Remove with a slotted spoon and put on a paper towel lines tray to dry. Avoid putting too many in the oil at a time and overcrowding, this will rapidly drop the temperature of your oil and not cook properly.
- Once done, sprinkle with sea salt flakes and eat. The mozzarella should be nice and melty and the outer blossom nice and crisp. Like nothing I’ve tasted before!