for the basil-cashew cheese
- 1 cup raw cashews, soaked in water overnight and drained
- 1/2 cup almond milk, whisked with 1 tsp coconut vinegar
- 10 large basil leaves
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- a few dashes of salt and pepper
for the batter
- 3/4 cup AP flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1 cup beer (I use a strong IPA)
grapeseed oil, for fryingmarinara sauce, for serving
1. Puree all of the basil-cashew cheese ingredients together. Set aside.
2. Combine all of the batter ingredients together except for the beer. Make a well in the center, then slowly pour the beer in. Gently mix until smooth, taking care not to overmix. Set aside for about 10 minutes.
3. To stuff the zucchini blossoms, carefully open up the blossom. Remove the pistil from inside, then spoon some of the cheese mixture inside, about 2 tablespoons. Bring the petals back together and gently twist to seal.
4. Pour several inches of oil into a heavy, flat-bottomed Dutch oven. Heat over medium-high heat. After about 7 minutes, test the oil. There are three ways to do this:
- Insert a wooden spoon into the oil so it touches the bottom. If bubbles form around the spoon immediately, you are ready to fry.
- Throw a pinch of batter into the oil. If it poofs up immediately, you are ready to fry.
- Insert a thermometer into the oil. You are ready to fry once the oil reaches 350 degrees.
5. Once your oil is ready, dip one of the stuffed blossoms into the batter. Make sure it’s evenly coated, then transfer to the hot oil. Allow to fry in batches of only one or two at a time, until they are golden brown all over. Transfer to a paper towel and sprinkle immediately with salt.
6. Repeat with the remaining blossoms, then serve immediately with marinara sauce.
- Cook Time: 1 hours