Ingredients:
(Batter)
1 cup unbleached white flour
1/2 teaspoon sea salt
3/4 cup warm water
1 egg
(Stuffing)
1 egg – lightly beaten
1 cup gorgonzola
1 shallot – finely chopped
3 tablespoons finely chopped oregano
1/2 teaspoon sea salt
freshly ground pepper to taste
16 large or 20 small fresh zucchini flowers
1/2 cup olive oil for pan-frying
Directions:
Mix flour, salt and water for the batter and let it sit for 1 hour. Mix in the egg just before dipping the flowers in the batter
Mix egg, gorgonzola, shallot, oregano, salt and pepper and set aside
Make a silt at the flower and spoon feed the mixture in and twist the petal to hold it securely
Heat oil in skillet until boiling hot. Dip flowers in batter and saute for 2-3 mins
Flip it and saute for another 1-2 mins
Serve!
