Fried Zucchini Blossoms

• 15 whole Zucchini Blossoms, Male Flowers
• 1/2 cups Ricotta Cheese
• 1/4 cups Mozzarella Cheese, Shredded
• 3 Tablespoons Pecorino Romano Cheese, Grated
• 2 Tablespoons Mascarpone Cheese
• Salt And Pepper, to taste
• 1 cup Flour
• 2 whole Eggs
• 1 cup Panko Bread Crumbs
• Oil, For Frying

1. 1.
2. In a small bowl combine the cheeses, salt, and pepper.
3. Spoon into a pastry bag.
4. 2.
5. Open the flowers, wipe clean with a damp paper towel, and remove the stamens.
6. 3.
7. Now the tricky part!
8. Open your flowers wide, but be very gentle.
9. These flowers are quite fragile and if you rip it, the cheese will come out when frying.
10. 4.
11. Pipe cheese mixture into flowers and then twist tops closed and secure with toothpick.
12. 5.
13. Place flour, eggs, and panko in three separate shallow bowls.
14. Beat the eggs with a fork.
15. 6.
16. Dip each blossom in the flour first (be sure to tap off the excess), then the eggs, and then panko.
17. 7.
18. You can refrigerate them now to make the flowers firm or you can start frying.
19. 8.
20. Heat enough oil to fry the flowers in, heating to about 375 degrees F. Fry about 20 seconds per side.
21. 9.
22. Drain on paper towels and serve immediately with tomato sauce and we added some grilled bread drizzled with olive oil.
23. Adapted from recipe of Kevin Kohler, Chef at Cafe Panache

zucchini, ricotta cheese, mozzarella cheese, romano cheese, mascarpone cheese, salt, flour, eggs, bread crumbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fried-zucchini-blossoms/ (may not work)