The recipe is quite simple. Be sure to make them only moments before you plan to eat them: they are quite fragile and won't hold their shape long.
Fried zucchini blossoms
12 zucchini blossoms, pistils removed, stems trimmed, washed well and gently patted dry
2 cups whole milk
4 Tbs all-purpose flour
1 egg, lightly beaten
Generous pinch salt
Mozzarella (small amount)
4 basil leaves, torn into three pieces each
Canola or olive oil for frying
Combine milk, flour and egg. Heat oil in a medium saucepan until a droplet of water crackles vigorously when dropped in. While oil is heating, place a small chunk of mozzarella and a piece of basil in each blossom. Gently twist tops to seal as best you can.
Dredge blossoms in batter a few at a time. Allow excess to drip off. Fry a few at a time for several minutes until blossoms turn golden brown. Cheese will melt on the inside.
Remove gently with a slotted spoon. Drain on paper towels.