Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese
2 tablespoons extra virgin olive oil
1 cup finely deiced zucchini
1.2 cup died red onion
1.2 deiced yellow pepper
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
½ tablespoon fresh oregano or marjoram leaves
½ tablespoon fresh parsley leaves chopped
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon bread crumbs
½ cup goat cheese
16 large zucchini blossoms
Preheat oven to 400 F
Place the eggplant half, cut side down on a baking sheet. Roast for 30 minutes, or until very tender. When cool enough to handle, scoop out and coarsely chop off flesh. Head the olive oil in a medium skillet over moderate heat. Add the zucchini, onion, bell pepper, garlic, & thyme. Cook, stirred frequently, until the vegetables have softened, about 5 minutes. Stir in the chopped eggplant, season with salt and pepper and cook an additional 5 minutes. Mix in the breadcrumbs, the parsley, and oregano. Cool. When cool, mix with the goat cheese. Set aside.
1 cup cake flour, sifted
7 ounces club soda, very cold
salt and pepper to taste
2 quarts vegetable or peanut oil
Using a fork, gently combine the flour and the club soda. The batter may be a little lumpy and should have the consistency of heavy cream
Carefully fill each zucchini blossom 2/3 full with the stuffing. Wrap the flower around the filling and twist the end of the blossom to seal. Repeat with the remaining blossoms.
Heat oil to 350 degrees in a large deep 1-gallon pot. Dip each stuffed blossom into the batter and coat completely. Carefully place into the hot oil to fry. Do half the batch at once. Flop after one minute and fry another minute or two until golden brown. Remove with slotted spoon and drain on paper towels. Serve immediately.