Fried Baby Zucchini with Cheese-Stuffed Blossoms

1. 1

   Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each.

2. 2

   Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).

3. 3

   Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper.

4. 4

   Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling.

5. 5

   (You may have leftover filling, depending on size of blossoms.)

6. 6

   Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch.

7. 7

   Transfer with tongs to paper towels to drain.

8. 8

   (Return oil to 360F between batches.)

9. 9

   Serve zucchini warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.