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STUFFED ZUCCHINI FLOWER TEMPURA




Source of Recipe


Wolfgang Puck
STUFFED ZUCCHINI FLOWER TEMPURA





Serves 8

TEMPURA BATTER:

2 cups all-purpose flour

1/2 cup cornstarch

1/4 cup rice flour

1 tablespoon baking powder

1 tablespoon salt

1 teaspoon cayenne pepper

3 cups club soda

STUFFED ZUCCHINI FLOWERS:

8 ounces mild, creamy goat cheese, at room temperature

5 sprigs fresh thyme, leaves removed and chopped

2 tablespoons chopped fresh chervil

2 tablespoons chopped fresh chives

1 teaspoon chopped fresh rosemary leaves

Salt

Freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil

16 zucchini flowers, cleaned

TOMATO SAUCE:

1/3 cup extra-virgin olive oil

1/4 cup finely chopped onion

1 tablespoon minced garlic

Pinch crushed red pepper flakes

2 cups canned organic diced tomatoes

1 teaspoon sugar

4 sprigs fresh thyme, leaves removed and minced

4 fresh basil leaves, cut crosswise into thin strips

Vegetable oil, for deep-frying

16 large fresh basil leaves, patted dry with paper towels

First, make the batter: Sift all the dry ingredients into a mixing bowl. Whisk to combine. Gradually whisk in the soda water until a batter forms that is fluid but thick and creamy enough to coat the back of a spoon. Cover with plastic wrap and refrigerate for at least 1 hour.

Prepare the filling: In a mixing bowl, combine all the ingredients, mashing them together with a fork until smooth but firm enough to mold, adding a little more oil if necessary. Shape into oblongs, each about 1 heaping tablespoon, placing them on a plate.

One at a time, carefully open each zucchini flower and insert an oblong of filling into its center. Gently press the filling down into the base and squeeze the petals around the filling to enclose it completely. Place the stuffed flowers on a plate, cover with plastic wrap, and refrigerate for 30 minutes.

Prepare the sauce: Heat a large saute pan over medium-high heat. Add 3 tablespoons of the oil. When the oil is hot, add the onion, garlic, and red pepper flakes and saute, stirring, until fragrant, about 1 minute. Add the tomatoes, season with salt and pepper, and stir in the sugar. Reduce the heat to medium-low and cook, stirring frequently, until the sauce is thick but still fluid, about 15 minutes. Stir in the thyme, basil, and remaining oil. Cover and keep warm.

While the sauce is cooking, fill an electric wok or automatic deep-fryer with vegetable oil, or fill a deep, heavy pot half full with oil; heat to 375 degrees F. Holding a stuffed zucchini flower by its stem, dip it into the batter, letting excess batter drip off. Carefully slip the flower into the oil. Repeat with the remaining flowers. Fry until golden brown, 1 to 2 minutes, turning with a wire skimmer or slotted spoon to help the flowers cook evenly. Lift them out with the deep-fryer basket, skimmer, or slotted spoon and drain on paper towels.

Immediately drop the whole basil leaves into the oil, taking care to avoid splattering, and submerge them with the skimmer or slotted spoon. When they turn dark green, after only about 10 seconds, remove them and drain on paper towels.

Spoon the sauce onto individual heated serving plates. Place 2 squash blossoms on each plate and garnish with 2 basil leaves. Serve immediately.