1 Whisk the batter together in a bowl sitting over a bowl of ice water and keep batter cold. 2 Mix the cheeses together. 3 Gently open a zucchini blossom and remove the stamen or pistil. Take a pinch of cheese and stuff it into the cavity of the blossom. Pull the flower petals back together and set aside. 4 Continue stuffing all of the blossoms with the cheese mixture. 5 Heat a medium sauté pan with 1 inch of extra-virgin olive oil over medium-high heat. 6 Dip the blossoms into the batter and allow the excess batter to drip off. When the oil is at 350 degrees, gently place the dipped blossom into the batter and fry it until it is crispy and golden brown (about 1-2 minutes). Turn the blossom and fry the other side. 7 Transfer the blossom to a paper towel-lined baking sheet. Sprinkle with salt and serve with your favorite tomato sauce or use as garnish for gazpacho.

As seen in Joy of Kosher with Jamie Geller Magazine - Subscribe Now