-
1
To make the batter, mix the flour and cornstarch in a bowl.
-
2
In another bowl, beat the egg white and beer together.
-
3
Stir this into the flour mixture.
-
4
Do not overbeat, or the batter will be tough; there should still be some lumps.
-
5
Cover and refrigerate (it can rest, chilled, up to 2 hours) while you make the stuffing.
-
6
Mix the cheeses in a bowl with the egg yolk, shallot, and herbs.
-
7
Season with salt and pepper and 1 teaspoon of the lemon juice.
-
8
Carefully pry apart the petals of each blossom.
-
9
Remove the stamen.
-
10
Place a small spoonful of the cheese mixture inside each blossom and gently twist the tips of the blossoms shut.
-
11
Heat the vegetable oil in a large deep pot over medium heat to 350F.
-
12
Use a deep-fry thermometer to check the temperature.
-
13
Remove the batter from the refrigerator and stir it once.
-
14
Dip the blossoms into the batter, then carefully lower them into the hot oil.
-
15
Fry them in batches until they are golden brown and crisp, 3 to 5 minutes.
-
16
Divide the blossoms among four warm plates.
-
17
Drizzle with the remaining 2 teaspoons lemon juice.
-
18
Garnish each plate with spoonful of tapenade, if using, and serve.
-
19
Green olive tapenade:
-
20
Combine the olives, anchovies, capers, and garlic in a food processor and pulse to a rough paste, adding the olive oil as necessary.
