Salt, Time, Smoke

Zucchini Blossom and Kesong Puti Fritters

This was a really simple but good appetizer I made my friends Dwight and Mylene at when they came to visit last night. Zucchini flowers are widely available right now in the markets and the kesong puti (a Filipino white cheese, similar to fresh mozzarella). I purchased it from Something Different in the Salcedo Market. If the kesong puti is unavailable where you are you can sub fresh mozzarella or even a Mexican queso blanco.

This recipe will need to be adjusted to account for variables in moisture and to your personal taste. I recommend frying a test fritter and either adding flour to thicken or milk to loosen the batter. For a sauce I made a roasted tomato mayonnaise. Both the batter and the sauce can be made up to a day ahead of time and stored in the fridge.

For the batter

2 cups zucchini blossoms

1/2 cup kesong puti, diced

1 cup all purpose flour

1/2 cup milk

1 egg, beaten

1 medium yellow onion, small dice

1 clove garlic, minced

salt and pepper

oil for frying

for the sauce

1 cup mayonnaise

16-20 cherry tomatoes

1 clove garlic, minced

juice of 1/2 a lemon

olive oil

salt and pepper

Preheat your oven to 350f or 175c. Toss the tomatoes in olive oil and place on a small roasting pan. Roast in the oven until the tomatoes shrink by one half in size.

Place the tomatoes with all other sauce ingredients in a food processor and blend until smooth. Chill and set aside.

Start a pot of salted water on high heat. Prepare a large bowl with ice water. When the water comes to a boil add the zucchini blossoms and boil just until they soften. Strain and immediately shock in the ice water. Remove after they have chilled and squeeze out the excess moisture.

Sauté onion and garlic until softened then allow to cool. Mix the egg with the milk then add into the flour. Mix until smooth. Fold in the zucchini blossoms, onion, garlic and kesong puti. Adjust consistency if necessary and season with salt and pepper.

Preheat a pan with enough oil to shallow fry the fritters. Spoon the batter into the oil. Flip them once after they are browned. Remove to a paper towel whenbrown on both sides. Serve with the reserved sauce.

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