This Japanese-influenced spring/summer dish is one yummy way to utilize the abundance of zucchini blossoms without being overwhelmed by the squash itself. The tart citrus-y ponzu sauce utilizes the now locally grown yuzu fruit, which originated in Eastern Asia. All Japanese ingredients are available at local Asian markets.
Ingredients
- 12 zucchini blossoms
- Rice oil for frying
- 5 ounces fresh goat cheese, room temperature
- 1 tablespoon heavy cream
- 1 tablespoon honey
- Salt and shichimi togarashi (Japanese chile seasoning), to taste
- ½ cup tempura flour
- ¾ cup ice-cold sparkling water
- ½ cup soy sauce
- ½ cup yuzu juice
- 2 tablespoons mirin (sweet rice wine)
- ½ cup bonito flakes
- 1 small piece kombu (approximately 2–3 inches long)
Preparation
Remove stamens from flowers, being careful not to tear the delicate petals.
Fill a large, heavy saucepan with about 1 inch of rice oil. Set over medium heat and let it come to 350°F.
In a bowl, combine goat cheese, cream, honey, salt and shichimi togarashi until smooth. Transfer to a piping bag with ½ inch of the end cut off. Carefully insert tip of bag into a flower and fill with cheese mixture. Gently twist tops of petals to seal.
In a bowl, combine tempura flour and ice-cold sparkling water and whisk until smooth. Using the stem as a handle, dip flowers into batter and flip to coat. Gently lay battered flowers into hot oil. Repeat with another flower, battering and frying about 4 flowers at a time so as not to overcrowd the pan. Fry flowers for 30 to 45 seconds, then flip and fry for another 30 to 45 seconds, until light golden brown. Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining flowers (skim off any burnt bits and let oil come back up to temperature as needed between batches).
Serve warm with ponzu dipping sauce.
Ponzu sauce
Make this several days ahead.
Combine all ingredients in a Mason jar and mix well. Steep in the refrigerator for 2–3 days or up to a week.
After steeping, drain through a sieve to remove bonito flakes and kombu.
