Stuffed Zucchini Blossoms

• 1 cup (about 8 oz.) soft goat cheese
• 1 tablespoon chopped chives
• 1 tablespoon chopped fresh thyme leaves
• 12 zucchini blossoms, stems trimmed
• 3 tablespoons flour
• 1/4 teaspoon fine sea salt
• 1/4 cup cold seltzer water
• 1 1/2 teaspoons extra-virgin olive oil
• 2 large egg whites
• 1/2 cup olive oil

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.
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.
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.

goat cheese, chives, thyme, zucchini blossoms, flour, salt, cold seltzer water, extravirgin olive oil, egg whites, olive oil

Taken from www.myrecipes.com/recipe/stuffed-zucchini-blossoms (may not work)