The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We've also given ricotta salata as an alternative for the salted myzithra.
To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting end against edge of skillet. Check temperature frequently.
Recipe information
Yield
Makes 4 servings (as part of <i>mezedes</i>)
Ingredients
Special Equipment
Preparation
Step 1
Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. 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).
Step 2
Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. 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. (You may have leftover filling, depending on size of blossoms.)
Step 3
Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F 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. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.
