Serves 6-8 as a starter or side
24 zucchini flowers
Oil for frying (I recommend canola, sunflower, or peanut oil)
2 oz goat cheese, at room temperature
1 tbsp chopped chives
1 tbsp chopped parsley
salt and pepper to taste
3 oz flour
1 egg, divided
1/4 cup white wine
1/4 cup water
3 tbsp extra virgin olive oil
nutmeg, salt and pepper to taste
Rinse the zucchini flowers and remove the pistils from inside the flower, being careful not to tear the flower. If you do tear the flower, you can still use it (the cheese filling will act like glue). Let the flowers drain on a paper towel while you prepare the filling and batter.
Combine all ingredients for the filling in a bowl, stir and set aside.
Combine the flour, salt, pepper, nutmeg, olive oil and egg yolk in a bowl. Stir the mixture and add the wine. Continue stirring and add the water until a liquid consistency is reached (you may not need all of the water). Let the batter rest for 30 minutes.
Beat the egg white until you reach stiff peaks. Fold the egg whites into the batter mixture.
Heat oil in a sauce pan over medium-high heat on the stove. Do not fill the pan more than half way with oil. To test the heat of the oil, drip a small amount of batter into the oil. If the batter sinks and does not bubble, the oil is too cold. If the batter quickly browns and then burns, the oil is too hot. Once the batter floats to the top, bubbles and then browns, the oil is the correct temperature.
Using a narrow spoon or butter knife, carefully fill each flower with a small amount of the filling (they do not need to be stuffed to the brim). Dip the stuffed flowers into the batter, scrape off any excess batter on the side of the bowl and then gently drop them into the hot oil. Turn once so both sides cook and then remove from the oil once lightly browned. Drain on a paper towel and sprinkle with salt as soon as they are removed from the oil.
Once they have cooled slightly, serve and enjoy!