Curried Fried Zucchini Blossoms

1. 1

   In a bowl whisk together the flour, the curry powder, and the salt, add 1 cup of the seltzer, and whisk the batter until it is smooth.

2. 2

   Let the batter stand for 10 minutes and, if desired, thin it with enough of the remaining seltzer to reach the consistency of crepe batter.

3. 3

   In a small bowl toss together the mozzarella and the coriander and divide the mixture among the blossoms, stuffing it inside them and pressing the ends of the blossoms closed.

4. 4

   In a deep skillet heat 1 inch of the oil to 375F.

5. 5

   on a deep-fat thermometer.

6. 6

   Working quickly in batches, dip the blossoms, 1 at a time, in the batter, coating them completely, and fry them in the oil, turning them, for 1 1/2 to 2 minutes, or until they are golden and crisp.

7. 7

   (Make sure the oil returns to 375F.

8. 8

   before adding each new batch.)

9. 9

   Transfer the blossoms as they are fried with a slotted spoon to paper towels to drain, sprinkle them with salt, and serve them warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.