Fried Cheese-Stuffed Zucchini Blossoms

Ingredients

• 8 servings pepper black freshly ground
• 1 ounce cream cheese at room temperature
• 1 cup flour all-purpose
• 1 tablespoon basil leaves fresh chopped
• 2 ounces goat cheese at room temperature
• 1  green onion finely chopped
• 2 teaspoons heavy cream 
• 0.8 teaspoon kosher salt for seasoning
• 1 cup seltzer water 
• 8 servings vegetable oil for frying
• 8  zucchini blossoms* see cook's note 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• kitchen thermometer

Directions

1. In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
2. In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion.
3. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
4. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
5. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
6. Season with salt and serve with your favorite marinara sauce or vinaigrette.